This rump roast recipe is the oven version of the original I got from my mother. It is unbelievably delicious.
Ingredients
- vegetable oil: 1 Tbsp
- beef pot roast: 1 piece (4 pound)
- brown sugar: 1 Tbsp
- salt: 1 Tbsp
- dry mustard: 1 Tbsp
- black pepper: 0.25 tsp
- potatoes, quartered: 3 piece
- carrots, peeled and: 3 piece (cut into 2-inch pieces)
- onion: 1 piece (sliced)
- vinegar: 0.33333 cup
- water: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C).
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Heat vegetable oil in a Dutch oven over medium heat. Cook roast in hot oil until browned on all sides, 2 to 3 minutes per side.
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Mix together brown sugar, salt, mustard, and black pepper in a small bowl; sprinkle evenly over roast. Arrange potatoes, carrots, and onion in the Dutch oven around roast. Pour vinegar and water over vegetables.
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Cover and cook in the preheated oven until roast is hot in the center and just turning from pink to grey, about 4 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C). lutzflcat
