Rump Roast With Gravy
A hearty rump roast cooked with savory gravy, infused with onions, green peppers, and herbs, perfect for comforting family dinners and special occasions.
Ingredients
Instructions
- In a heavy 4-quart pot, heat the oil.
- Season the roast on all sides and brown thoroughly in the pot.
- Remove the roast from the pot and slice to desired thickness.
- Mix flour, chopped onion, green pepper, garlic powder, and parsley into the oil drippings in the pot.
- Cook over medium-high heat until the mixture is browned.
- Add about 3 cups of water and simmer.
- Return the roast to the gravy and simmer until tender.
- Season with salt and pepper to taste.
- Serve with rice.
Tips & Substitutions
For an extra layer of flavor, consider marinating the roast overnight with your favorite herbs and spices. If you don't have green pepper, feel free to substitute it with any other bell pepper or even a diced carrot for sweetness. When browning the roast, ensure the oil is hot enough to prevent sticking and achieve a good sear. This method will enhance the flavor and texture, making it more enjoyable.
Serving Suggestions
Serve the rump roast alongside fluffy rice, which will soak up the delicious gravy. Steamed vegetables or a fresh salad, such as the Tea Garden Salad From Cooking With Hougen, would complement the meal nicely. For a heartier touch, consider adding mashed potatoes or roasted root vegetables, which pair beautifully with this savory dish.
Storage & Reheating
Leftover rump roast can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a saucepan over low heat, adding a splash of broth or water to keep it moist. Alternatively, you can microwave it in short intervals, checking frequently to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Rump Roast With Gravy contains roughly 770 calories, with 4g protein, 13g carbohydrates, and 80g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 667mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can substitute the rump roast with other cuts like chuck roast or brisket. Just be aware that cooking times may vary based on the cut's thickness and fat content. Always ensure the meat is tender before serving.
How do I know when the roast is done cooking?
The best way to check for doneness is to use a meat thermometer. For medium-rare, aim for an internal temperature of 135°F (57°C), while medium should be around 145°F (63°C). Remember that the roast will continue to cook slightly after being removed from the heat.
Can I make this recipe in a slow cooker?
Absolutely! To adapt this recipe for a slow cooker, brown the roast in a skillet first, then transfer it to the slow cooker with the gravy ingredients. Cook on low for 6-8 hours or high for 3-4 hours until the meat is tender and flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).