4 lbs (approx) Beef Rump Roast or Eye of Round Roast
1/2 cup Rosemary (fresh), chopped
6 Cloves Garlic, chopped
Olive Oil
Salt and Pepper
5 Large Carrots
6 Yellow (Yukon Gold) Potatoes
4 oz Sour Cream
4 Tbsp Horseradish
2 Tsp Chives, chopped
Beef Dipping Sauce
Ideally, you’ll be able to make the sauce a couple of hours early, or the day before. The longer it sits, the more the flavors come together.
Add the sour cream, horseradish and chives to a small mixing bowl.
Mix together and set aside, covered in the fridge.
You will need to gauge how much horseradish you need by how strong your horseradish is and how much you like the flavor.
Where’s the beef?
Pre heat the oven to 325*F (using the Convection Roast setting, if available).
Place your dutch oven in the oven while it is preheating.
Trim your rump roast.
Pat dry with paper towels.
Generously salt and pepper the meat.
Remove the heated dutch oven, place on the stove top over high heat.
Add approx 1 Tbsp of olive oil to the pan and heat until near smoking.
Brown all sides of the beef roast. Approx 3 min per side.
Once browned, remove beef from the dutch oven and remove dutch oven from heat.
Deglaze the bottom with a little bit of water, just enough to loosen up the bits on the bottom of the dutch oven.
Chop the rosemary and garlic. Place in a small mixing bowl.
Salt and Pepper.
Add enough olive oil to make a runny paste.
Rub the roast down with this paste, on all sides.
If the beef it not uniformly shaped, you may want to use butchers twine to tie it up. The goal of this is to make the entire cut more uniformly shaped so that it cooks the same throughout.
Insert the probe of a meet thermometer centered, into the end of the roast.
Place the roast back into the dutch oven, without the lid.
I like to position the roast in the dutch oven so that it is propped against the bottom and the side of the dutch oven. The goal is to keep it out of the pan juices and keep hot air circulating around it.
Put the dutch oven back into the oven and connect the temperature probe.
Sides
Cut the potatoes into wedges (approx 6 wedges per potato).
Salt and pepper the potatoes.
Arrange the potatoes on a flat baking sheet and drizzle with oil.
Peal and cut up the carrots into medallions.
When the roast hits approx 100*F internal temperature…
… Add the carrots to the bottom of the dutch oven. Spread them under and around the roast. You want to get good contact with the dutch oven.
… Place the baking sheet with potatoes into the oven.
Tick Tock…
Continue roasting until the beef hits 135*F (Med Rare) to 140*F (Med).
The total time in the oven will be approx 1-1/2 hours
When the roast has hit the target internal temp, remove the dutch oven from the oven.
Remove the roast, and place in a serving dish, under a tent of foil.
Let the roast rest for approx 10 minutes.
Place the carrots in a serving dish.
Remove the potatoes and remove from the baking sheet (you might have to carefully scrape them off, if they are stuck on).
Gravy
I typically don’t use a gravy with this meal, but it’s an excellent time to make some that could potentially be used with a different meal.
Add water to the bottom of the dutch, approx 1/2 a cup, and scrape up all of the bits on the bottom and sides of the dutch oven.
Pour this through a strainer into a sauce pan.
Mix 2 tsp of corn starch with 1/4 cup of cold water. Whisk until smooth.
Add this to the pan.
Boil this mixture until it has thickened (approx 1-2 minutes).
