Beef
Southern
Yield: 4-6
Author: Tammy Nichols
Roast Rump, Dutch Oven - Master Cookbook Recipe # 73

Roast Rump, Dutch Oven - Master Cookbook Recipe # 73

A tender, slow-simmered roast with a savory tomato and onion sauce.

This is recipe #73 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 3 hrs 30 min Total time: 3 hrs 45 min
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Ingredients

  • The Roast & Initial Coating:
  • Roast rump (Note: Ensure it is labeled "rump," not bottom round)
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup shortening or cooking oil (for browning)
  • The Flavorful Sauce Base:
  • One 14.5 oz. can petite diced tomatoes
  • 1 onion, sliced thin
  • 1/2 cup water
  • 1/2 tsp steak seasoning (Weber Steak ‘n Chop)
  • 2 tsp thyme
  • 1/4 tsp hot sauce (Sriracha chili sauce recommended)
  • Any remaining flour rub

Instructions

  1. Prep the Roast: Mix the 2 tablespoons of flour, salt, and pepper. Rub this mixture evenly over all sides of the rump roast.
  2. Brown the Meat: Preheat your Dutch oven on the stovetop. Add the shortening or oil and brown the roast thoroughly on all sides to lock in the juices.
  3. Build the Sauce: Add the diced tomatoes, sliced onion, water, steak seasoning, thyme, hot sauce, and any flour mixture left over from the initial rub.
  4. Stovetop Simmer: Cover with a tight-fitting lid and turn the heat to low. Simmer for 1.5 hours.
  5. Turn & Finish: Carefully turn the roast over and continue to simmer for another 2 hours, or until the meat is tender.
  6. Serve: Slice the roast across the grain to ensure every bite is tender. The ingredients in the pot will have formed a delicious sauce,pour it generously over the sliced meat.

Notes

Oven Option: If you prefer using the oven, cook at 325°F with a meat thermometer inserted until the roast reaches your desired internal temperature. Don't forget to slice across the grain before serving!

Recommended Products:

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Nutrition Facts

Calories

214

Fat

15 g

Sat. Fat

1 g

Carbs

14 g

Fiber

3 g

Net carbs

11 g

Sugar

6 g

Protein

7 g

Sodium

740 mg

Cholesterol

13 mg

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