Recipe by HokiesMom
Found in a booklet called No-Fuss Oven Fare. The only thing I change from the original recipe is I add brewed coffee in place of dry red wine. Feel free to use what you would prefer or what is on hand in case you don't have leftover coffee. This can also be prepared in a crock-pot. I have entered those instructions too.
Top Review by Lori Mama
No fuss is right. I did the oven method, because I believe it gives more flavor than the crackpot. The meat just fell apart and my husband kept mmmmming a lot. Always a sign of a good recipe. The only thing I had to change was to roast the spuds separately, since I didn't have anymore room left in the dutch oven. I also used the coffee instead of the wine. Made for Photo Tag game. :)
- 3 lbs rump roast (or bottom round is a good cut too)
- 2 tablespoons olive oil or 2 tablespoons canola oil
- 3⁄4 cup beef broth
- 3⁄4 cup brewed coffee (or use dry red wine)
- 2 teaspoons fresh thyme leaves (or 1/2 tsp dry)
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 2 garlic cloves, minced
- 2 vidalia onions, thinly sliced & separated into rings
- 8 medium carrots, cut into 1-1/2 inch pieces
- 12 small new potatoes (baby reds or fingerlings)
- 1⁄2 cup water
- 2 tablespoons all-purpose flour
Directions See How It's Made
- Heat oven to 350°F (See below for instructions for using a crock-pot).
- In a skillet, heat oil over medium heat and then brown the roast all over. This sears in the juices and releases some of the fat so you get a moister roast as an end result.
- In a small bowl mix together the beef broth, coffee, thyme, salt, pepper and garlic. Wait on preparing the carrots and potatoes till a bit later.
- Spray a dutch oven or large roasting pan lightly with non-stick cooking spray.
- Place roast in center of pan and pour broth mixture around the roast. Place the sliced onions around the roast.
- Cover and bake 2 1/2 hours. At about the 2 hour mark prepare and cut your vegetables.
- Add sliced carrots and potatoes to the sides of the roast. Cover and bake another 1-1 1/2 hours (until vegetables are tender and roast is finished).
- Remove beef and vegetables from the roasting pan to a platter and keep warm (cover with foil).
- Skim fat from drippings left in the roasting pan and keep drippings warm (not boiling - just lightly simmering).
- Whisk the flour and water together until smooth. Add at very small increments to the simmering drippings and whisk constantly to keep smooth and lump free. The key to this is not boiling the liquid but keeping at a nice simmer. Continue cooking 2-4 minutes until it is smooth and nicely blended. Remove from heat.
- Slice beef thinly and serve with the vegetables and gravy.
- CROCKPOT METHOD:.
- Spray crock lightly. Place onions, carrots and potatoes in the bottom of the crock. Place roast on top of the vegetables. Pour broth mixture around the roast.
- Cover with lid and cook on low heat for 8-10 hours.