This post is sponsored by The Neighborherds. Rump Roast is easy to make, either in your Dutch oven, or a slow cooker. It’s the perfect comfort meal for a chilly Fall day.
I feel like it’s been ages since I’ve done a roast. And realistically, it probably has been at least since last Spring (I’m still bitter about that stupid late-April blizzard that prevented me from going to Omaha for the weekend), if not sometime over the winter. I used to make them a lot when I still lived in Ohio – a 3lb. roast and some veg made on a Sunday was enough to last me for most of the week.
Now, a 3lb. roast is usually enough for myself, for Jay to have seconds, and if I snag them before I set food on the table, leftovers for my lunch the next day. It’s rare for the bambino to finish a serving, let alone have any second helpings.
And I believe that to be due to the quality of meat. Because there are those rare occasions where he will clean his plate or even ask for more when it comes to a roast or other meat-heavy meal, and that’s usually when we’ve spent the money on the more expensive stuff at the store. Most of the time, he picks at it, eats a few bites, and politely tries to claim being full to avoid it. However, he actually ate two slices of this roast (and if you know my kid, you know that is a HUGE deal).
You may already know that I’m somewhat on the outs with my local grocery store, and I’ve been looking for alternatives to having to venture in there. I was somewhat resigned to still having to buy meat there until I was contacted by Kristen from The Neighborherds. They are based in Yankton, South Dakota, and their mission is to make it easier to buy and enjoy great-tasting, farm fresh beef, raised close to where their customers live, by honest farmers and ranchers who care about their cattle.
I love that this roast is from right here in South Dakota. I could drive to the farm and visit the cattle, if I wanted. It actually has FLAVOR. Something that isn’t noticeable really if you buy meat from the grocery store, but once you have some farm-fresh meat, you’ll notice right away. This is what meat used to taste like when I was a kid. Plus, if you’re budget-conscious, the meat bundles are comparable to the price you’d pay for the same cuts at the grocery store.
The other thing that struck me – Look at the striations on that meat. Either I don’t pay close enough attention to the meat I usually buy (not likely, though) or this is something you don’t usually see on store-bought meat.
I did a basic recipe for the Rump Roast, because I wanted to taste the meat with minimal added seasonings. I started by searing the roast, seasoning the meat only with salt, pepper, and some garlic powder.
This is an instance where I wish you could smell through the screen how wonderful the aroma was!
Once that was browned, I added some water and covered the roast, baking for about ninety minutes before adding the carrots and potatoes. The whole while, Jay and the bambino kept asking when dinner would be ready.
(Excuse my desk in the background. That’s my “home office.”)
Jay was finished with his first serving of meat before I was finished taking pictures of everything. I gave the bambino two slices, and he ate both without Jay and I having to prod him to do so. That says to me that this is seriously good quality meat.
The recipe below will have instructions for cooking this either in a Dutch oven, or in the slow cooker – Which would be perfect for having a nice comfort-food meal ready to go on Halloween (which is just ten days away!), before you head out for trick-or-treating. And while we’re all hopeful that it’ll be nice that day, this is South Dakota, and we could easily have a chilly Halloween just like last year. And how perfect would it be to come home and have dinner already ready for you?
If you would like to order from The Neighborherds in time for a Halloween meal, you’ll want to get your order in ASAP, as processing and shipping does take a few days. They ship all over the Midwest, but if you’re in or around the Yankton area, you can pick up your order from them directly (bonus: You get a discount if you do that!).
- 1 2 1/2 - 3lb. rump roast
- garlic powder
- 1 1/2 Tbsp. olive oil
- 3/4 C water or beef broth
- 1 lb. small yellow potatoes, quartered
- 2 C baby carrots
- Preheat the oven to 325 degrees F. Season the roast on all sides with the salt, pepper, and garlic powder.
- Heat the oil in a Dutch oven over medium-high heat. Add the roast, searing (browning) on all sides.
- Remove from the heat, and add the water or beef broth. Cover, and place in the oven for 90 minutes.
- Uncover and add the carrot and potatoes. Re-cover and cook for 45 minutes to 1 hour, or until the potatoes are fork-tender.
- Remove from the heat, and remove the roast from the pot. Allow to rest for 10 minutes before thinly slicing.
If using a slow cooker, season the meat and sear as directed in the first two steps listed above. Place the vegetables in the bottom of the slow cooker, add the water or broth, then place the seared roast on top. Cook on low for 8 hours. Rest the meat and slice as directed above.