Rump Roast 2-3 Pounds - Frozen

Use as a Pot Roast, Roast Beef and more!
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Our rump roast a very flavorful and tender if cooked the right way (low and slow) and the leftovers make a delicious roast beef sandwich!

How to Braise a Rump Roast

1. Preheat the oven to 350 degrees

2. Season the Roast with Quincey Cattle Steak Seasoning (It is great on everything including Vegetables, Chicken, Pork and of course BEEF!)

3. Heat a little oil of your choice in a large Dutch oven over high heat. Sear the meat all over, about 2 minute per side. Add enough beef or bone broth to cover the sides 2 inches from the bottom of the pot

4. Bring liquid to a slow broil, cover pot and transfer to the oven. If your lid does not fit tight you might need to add more liquid. Do not light the pot run out of liquid.

5. Cook (Braise) until the meat is fork-tender(insert a fork and give it a twist, the roast will come apart when it is done, normally in 2 1/2 to 3 hours.

- If you would like some vegetables just add them after 1 1/2 hours of cooking that way they will not get over cooked.

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