Feeds: 4-6 Prep: 60-90 mins
Cook: 4-6 hours Difficulty: Moderate
3-4 lbs Diamond Mountain Ranch Beef Rump Roast or Cross Rib Roast*
3-4 T Salt; coarse is best
2 T Pepper; coarse ground
3 Bay Leaves; crushed as small as you can
8 whole allspice berries; crushed or 1/4 T ground allspice
8-10 Garlic cloves; peeled, halved and salted
3-4 T of high temp cooking fat or oil; enough to cover bottom of vessel in 1/8 in of oil/fat. (I HIGHLY recommend using the Mangalista lard from last week if you've been following along.)
6 medium Carrots; divided; A: 3 rough chop, B: 3 neatly cut on bias
2 medium Onions; divided; A: 1 quartered, B: 1 chopped
3 medium Celery stalks; divided; A: 2 rough chop, B:1 chopped into 1" pieces
1.5-2 lbs Baby Red or New Potatoes; halved if larger
1/3 cup red wine vinegar (or 3/4 cup red wine)
2-3 Sprigs of fresh thyme
3-4 cups or chicken or veg stock
Water as needed
1 T All-Purpose Flour (1/2 T corn starch or 1 t arrowroot for gluten-free)
6 qt Dutch oven with lid
3" Paring knife
Plates or other containers for holding reserved veggies.
Bowl for holding reserved meat.
- Read the entire recipe.
- Thaw roast overnight in fridge. For day of thawing, use a water bath by placing under a constant running faucet of cold water into a container, overflowing into sink.
- Chop the bay leaves up as small as you can. Using a mortar & pestle or spice dedicated coffee grinder works best. Combine with salt and pepper; set aside.
- Heat Dutch Oven over med heat for at least 15 mins. Preheat oven to 200 F.
- Prep all veggies. Divide and reserve into Group A (flavor veggies) and Group B(show veggies) from the ingredients list.
- Using a paring knife, poke 2-3" deep slits in even intervals all over the roast. Poke perpendicularly to the grain of the meat fibers. Shove salted garlic halves into each hole.
- Generously cover and rub the roast in the the Bay-Salt-Pepper mixture.
- In the pre-heated Dutch Oven, add cooking oil and turn up the heat to med-high and pay attention. When the oil begins to smoke, sear the roast on all sides (sides with fat deposits go down first). Remove and set aside.
- Turn heat down to medium and saute the onions & carrots from group B until the begin to brown. Reserve the celery*. Remove and set aside with meat.
- Let the dutch oven heat back up for 2-3 mins and add group A veggies, thyme sprigs & additional cooking oil if necessary. Saute until translucent and brown.
- Deglaze with red wine vinegar or red wine. Scrape up all the fond or the little burned bits. Cook while stirring until au sec, or until dry enough to make a mark on the bottom of your pan with a wooden spoon, but not long enough to burn.
- Replace roast and add stock until the roast is barely covered. Use water if you run out of stock.
- Place dutch oven into the preheated oven with lid slightly ajar. Cook for 2 hours.*
- Turn oven up to 215 F and cook until you can insert a fork and separate the meat with an easy turn. 3-4 hours depending on roast size and oven consistency.
- Remove dutch oven from oven and let sit for 15-30 mins. If time allows, let the roast completely cook in the liquid.
- Remove roast to bowl and cover.
- Strain out the vegetables from cooking liquid and discard.
- Return liquid to dutch oven and add par-cooked and reserved group B veggies (including celery) and potatoes. Bring to boil.
- Cook while reducing until potatoes are fork tender.
- If a thicker gravy is desired, remove 1 cup of cooking liquid and mix in 1 T flour or alternative thickener as listed until dissolved. Stir back into the rest of the cooking liquid. Cook until desired consistency is reached.*
- Cut twine from roast if present and add back to pot to heat through.
- Serve with fresh bread for sopping up the gravy.