Recipe: Super Tender Grassfed Rump Roast (Paleo, SCD, GAPS, AIP)

Recipe: Super Tender Grassfed Rump Roast (Paleo, SCD, GAPS, AIP) post image

It takes just one cool day in autumn to make me think about making a savory roast. I sourced a grassfed rump roast on sale that has been sitting in my freezer. Time to make an incredibly tender, melt-in-your mouth roast!

The windows are wide open with the fresh, crisp autumn breeze coming in to ventilate the house. Now all I need are the fragrances of a slow cooked stew.

Incredibly Tender Roast

I’ve cooked roasts and stews with various cuts of meat and in various ways. I think I found the best way to get that meat incredibly tender.

This time I used the Dutch oven inside the stove (sometimes I use it on top of the stove) on a low temperature. I’m not sure if it was the cut of meat – rump – or the cooking techniques, but it was melt-in-your mouth tender.

I also added small cubes of butternut squash that helped make the gravy more flavorful.

You can try this method of cooking with any meat appropriate for stewing or roasting. I think you will enjoy it!

Super Tender Grassfed Rump Roast (Paleo, SCD, GAPS, AIP)

Prep Time: 20 minutes

Cook Time: 2 hours

Yield: Serves 4 - 5 people

Ingredients

  • 3 pound grassfed brisket (where I get mine)
  • 1/2 of a small butternut squash (about 2 cups when chopped into 1/2" pieces)
  • 1/2 medium celery root, skin removed and chopped
  • 1 medium onion chopped
  • 2 cups beef stock (how to make)
  • Sea salt and pepper to taste (where to get salt and spices)
  • 4 bay leaves
  • 4 clove garlic squashed and chopped

Instructions

  1. Preheat oven to 275º F
  2. On top of the stove, heat the dutch oven to medium, add fat (tallow or bacon fat) and gently brown all side of the brisket – place the fat side down first
  3. When browned, hold the meat aside in a large bowl
  4. There should be plenty of fat in the pan -- add all the vegetables except the garlic and saute until somewhat soft (5 minutes)
  5. At the end, for a minute or two, add the garlic and let it warm up
  6. Place the meat and vegetables in the dutch oven
  7. Add the beef stock, and the bay leaves and salt and pepper
  8. Make sure the meat is half submerged in liquid
  9. Cover the dutch oven and place in oven for about 3 hours – the inner temperature should be 180º F (cooking time is about 45 minutes for each pound of meat)
  10. When done, let the meat rest for 30 minutes with a foil tent covering it lightly
  11. After 30 minutes slice the meat (it is hard to slice when it is fully cold)
  12. Instructions for the gravy
  13. Take about 1/4 the vegetables out of the dutch oven and set aside
  14. Using an immersion blender, blend the vegetables with the liquid gravy in the dutch oven (or move to another pot to do this so you don't scrap the bottom with the stick blender)
  15. This will thicken the gravy without using any starches or flours and it tastes great
  16. Put the vegetables that you saved, back into the gravy
  17. You now have a thick and savory gravy with vegetable pieces (you may want to add salt to the gravy or at the table)
  18. Serve immediately after slicing meat or refrigerate for later
  19. This freezes well
http://realfoodforager.com/recipe-super-tender-grassfed-rump-roast-paleo-scd-gaps-aip/

Equipment

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