Mark's Beef Rump Roast Recipe
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Category: |
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Ingredients: |
Ingredients: 4-5 lbs. Beef Rump Roast
Richards Cajun Seasonings
2 cups of chopped onions
1 stalk of chopped celery
1 small can of carrots
2 packs of Pioneer brown gravy mix
32 oz. of beef broth
Cut the roast in 1 1/2 inch slices against the grain which makes it easier to shred later. Season with Richards but don't season to heavy. Sear in pot until browed. The darker the searing the darker your gravy will be. After seared add onions, almost pureed carrots and beef broth until the meat is barely covered. Cover and place in oven at 400 degrees roughly for two hours or until very tender.
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Directions: |
Directions:Remove from the oven, take the meat out of the pot and strain the remaining liquid to remove any chunks of seasonings. Add gravy packet to liquid from cooked roast and return to the pot and at this point the meat should be cooled enough that you can shred it and add it back to the gravy in the pot. Mix thoroughly and taste in case you need to add any seasoning.
If you think you need more gravy add another packet of brown gravy mix to two cups of water and add to meat and gravy. If your gravy is too thin, you can take corn starch with a little water in a bowl mix, and pour into meat pot. |
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