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One Pot Rump Roast

Lets be honest, dishes are the worst. Truly, who loves doing dishes? They are almost as bad as a food blogger who writes a 532 introduction story to a recipe. Back in the day you all used to love reading our quaint stories that related to our recipes. These days however people just click jump to recipe. I am not that computer savvy, so I will kep it breif.

Dishes = Bad

Less Dishes = Good

Traditionally, you would sear a rump roast in a pan before slow cooking it. I am allowing you a "cheat" and you can broil flip, broil before turning the heat down low and slow. This allows you to do LESS dishes, which is a win-win. Since this dish has a luxurious flare to it you get to seem fancy without being all that fancy.

The rump roast is a simple cut of meat to cook. This preperation includes red wine, veggies and lots of aromatic herbs. So here we go.


Rump Roast (I used a 3.5 lbs roast. I will specify cook times in the instructions if you weight is different than mine.)

1 yellow or sweet onion

2 heads of garlic

Carrots roughly 15 oz, whole and trimmed

Baby Potatoes, roughly 1.5 lbs

3-4 sprigs of rosemary

7-8 sprigs of thyme

2 cups dry red wine

2 cups beef broth

1 stick of butter

2 packets Au jus powder

salt and pepper

Olive Oil

3 bay leaves


  1. Generously salt your roast so that there is salt covering the meat, clearly not in excess, however.

2. Coarsely chop your onions and add them to the bottom of your Dutch Oven.

3. Peel the extra skin off of the garlic cloves and cut the top off so that the cloves are well exposed.

4. Drizzle a few tbsp of olive oil over the onions and garlic. Also add some rosemary and thyme. Sprinkle some salt and pepper as well.

5. Place the roast, carrots and potatoes on top of the garlic and onions.

6. Add 2 cups of red wine and two cups of beef broth. You may also add the bay leaves in at this time.

6. Add the two packets of Au jus powder to your roast and the veggies.

7. Cut the butter into small cubes and distribute on your meat and vegetables.

8. Put your oven on broil. Place the roast in the oven for 4-5 minutes or until there is a bit of a "crust" on the meat and it is golden brown. Flip the beef over and repeat this process. I am going to hope it goes without saying that the lid should be OFF your Dutch Oven during this process.

9. Place the lid on your Dutch Oven and reduce the oven to 250 degrees on the bake setting. Add your remaining herbs at this time.

10. When cooking a rump roast, you want the interior to be rare, so basically around 135 degrees. As a rule of thumb, you should cook your roast roughly 20-30 minutes per pound. My roast was 3.5 lbs and I ended up cooking it in under 2 hours to reach this temperature. So please pay attention to your meat thermometer.

11. When your roast has reached 135 degrees remove it from the oven and pull it from the Dutch Oven. Allow your meat to rest 10-15 minutes before slicing thinly.

12. While your meat is resting, also remove all "solid" objects from the pot: onions, carrots, garlic cloves, potatoes, herbs...

13. Skim the fat off of the top of the broth and cook down for a few minutes to create a grave for your meat and vegetables.

Serve and Enjoy!


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