Grassfed Beef Rump Roast

Break out the crock pot, its a low and slow cooking kind of day. These savory 3.25lb pieces of 100% grass and grass finished rumps will feed the whole family plus leftovers.

 Offered individually or you can bundle three heart 3.25lb rump roasts together for a 5% savings! 

Save an additional 5% by selecting a monthly subscription that's conveniently delivered to your door! A minimum of two purchases is required, after that you can cancel at anytime. 

Recipe

Red Wine Braised Rump Roast with Mushrooms

Ingredients:

• 1 Rump roast (about 3-4 lbs)
  
• 2 tablespoons olive oil
  
• 1 large onion, finely chopped
  
• 3 carrots, sliced
  
• 3 cloves garlic, minced
  
• 1 cup button mushrooms, sliced
  
• 2 cups red wine
  
• 2 cups beef broth
  
• 2 tablespoons tomato paste
  
• 2 bay leaves
  
• 1 tablespoon fresh thyme leaves
  
• Salt and black pepper to taste

Instructions:

Preheat the Oven:
Preheat your oven to 325°F (163°C).

Sear the Rump Roast:
In a large oven-safe pot, heat olive oil over medium-high heat. Sear the rump roast on all sides until browned. Remove the roast from the pot and set it aside.

Saute Vegetables:
In the same pot, add chopped onions, sliced carrots, minced garlic, and sliced mushrooms. Saute until the vegetables are softened and lightly browned.

Deglaze with Red Wine:
Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Bring it to a simmer and let it cook for a few minutes.

Add Broth and Flavorings:
Pour in the beef broth and add tomato paste, bay leaves, and fresh thyme. Stir to combine.

Return Rump Roast:
Place the seared rump roast back into the pot, ensuring it is partially submerged in the liquid.

Braise in the Oven:
Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours or until the rump roast is fork-tender.

Check and Adjust:
Periodically check the roast, basting it with the liquid. Add more broth if needed. Season with salt and black pepper to taste.

Rest and Serve:
Once done, remove the pot from the oven. Allow the rump roast to rest for a few minutes before slicing.

Slice and Serve with Sauce:
Slice the rump roast against the grain into thick slices. Serve with the vegetables and the flavorful red wine-mushroom sauce.

This succulent and richly flavored rump roast is perfect for a hearty dinner. The combination of red wine, mushrooms, and aromatic herbs creates a deliciously comforting dish.

History

Rump Roast

The Rump Roast, also known as the bottom round roast, is a flavorful and economical cut of beef sourced from the rump or hindquarter of the cow. Historically, rump roast gained popularity as a hearty and affordable option for families seeking flavorful meals.

The name "rump roast" refers to its location on the cow, specifically the rump or hindquarter. It became popular as a roast due to its robust flavor and tender texture when properly cooked.

Rump roast first gained popularity in the United States during the mid-20th century, particularly among households seeking economical meal options. Its affordability and versatility made it a favorite choice for Sunday dinners and holiday meals.

In the US, the most popular way to prepare rump roast is to season it with herbs and spices, then roast it in the oven until medium-rare or medium. Slicing thinly against the grain helps ensure tenderness and juiciness.

Today, rump roast remains a popular choice for those seeking a flavorful and economical cut of beef. While it may not have the same level of tenderness as premium cuts, its versatility and affordability make it a staple in kitchens and restaurants across the country. Its popularity reflects a continued demand for delicious and budget-friendly beef options in culinary experiences.