Ingredients
- 1 rump roast
- generous handful of thyme (fresh and dried)
- 5 cloves of garlic (chunky dice)
- 2 cloves
- salt & pepper
- 4 cups of red wine
- 4 cups long pork stock
- 2 carrots
- 3 stalks of celery
- 1 large onion
- 4 large potatoes
- grape seed oil
- 1/4 of a block of butter (cut into cubes)
Step 1
-take your rump roast and marinate it for two days in the red wine and garlic.
-remove roast from the marinade, pat dry and remove chunks of garlic that may be stuck to roast. Be sure to keep the red wine and garlic!!
-take a large plate or pan and dump in a liberal helping of the dried thyme, pepper, and as much salt as you desire. Be careful to not add too much salt!
-coat the rump in this mix by rolling it about on the plate. Be sure to cover all sides!
STEP 2
-Take a medium sized frying pan and add in about a tablespoon and a half of grapeseed oil. Let the pan get almost smoking hot.
-take your herb encrusted roast and place it in the pan. Allow it to sear to a deep golden brown on all sides.
-once all sides are seared, place roast into a small pot with a lid.
-chop up the carrots, celery, and onion to any size you wish. A larger dice would be preferred. Once diced place into pot around roast. Be sure to only cut the potatoes into quarters.
-you can now add the garlic and redwine you saved from earlier, as well as the fresh thyme into the pot, as well as the long pork stock.
-leave pot on your stock top on medium hit until it begins to simmer. Immediately place the lid on top, and place into the oven at 300 degrees.
-Let roast for about 2 hours, or until desired doneness is achieved by checking with a meat thermometer.
Step 3
-once done, remove from oven and take the roast and vegetables out of the pot. Place them onto a serving platter and wrap with tin foil to keep warm, and to let the roast rest.
-take the left over juices and reduce over high heat until they have thickened into an almost gravy like consistency. Season if needed with more salt and pepper.
-remove sauce from heat and whisk in a small amount of the cold cubed butter. The butter will thicken and enrich the sauce further.
Step 4
-Take your guests plate and give them a helping of vegetables and thinly sliced rump. Drizzle the reduction over the the sliced meat.
Step 5
- 1 rump roast
- generous handful of thyme (fresh and dried)
- 5 cloves of garlic (chunky dice)
- 2 cloves
- salt & pepper
- 4 cups of red wine
- 4 cups long pork stock
- 2 carrots
- 3 stalks of celery
- 1 large onion
- 4 large potatoes
- grape seed oil
- 1/4 of a block of butter (cut into cubes)
Step 1
-take your rump roast and marinate it for two days in the red wine and garlic.
-remove roast from the marinade, pat dry and remove chunks of garlic that may be stuck to roast. Be sure to keep the red wine and garlic!!
-take a large plate or pan and dump in a liberal helping of the dried thyme, pepper, and as much salt as you desire. Be careful to not add too much salt!
-coat the rump in this mix by rolling it about on the plate. Be sure to cover all sides!
STEP 2
-Take a medium sized frying pan and add in about a tablespoon and a half of grapeseed oil. Let the pan get almost smoking hot.
-take your herb encrusted roast and place it in the pan. Allow it to sear to a deep golden brown on all sides.
-once all sides are seared, place roast into a small pot with a lid.
-chop up the carrots, celery, and onion to any size you wish. A larger dice would be preferred. Once diced place into pot around roast. Be sure to only cut the potatoes into quarters.
-you can now add the garlic and redwine you saved from earlier, as well as the fresh thyme into the pot, as well as the long pork stock.
-leave pot on your stock top on medium hit until it begins to simmer. Immediately place the lid on top, and place into the oven at 300 degrees.
-Let roast for about 2 hours, or until desired doneness is achieved by checking with a meat thermometer.
Step 3
-once done, remove from oven and take the roast and vegetables out of the pot. Place them onto a serving platter and wrap with tin foil to keep warm, and to let the roast rest.
-take the left over juices and reduce over high heat until they have thickened into an almost gravy like consistency. Season if needed with more salt and pepper.
-remove sauce from heat and whisk in a small amount of the cold cubed butter. The butter will thicken and enrich the sauce further.
Step 4
-Take your guests plate and give them a helping of vegetables and thinly sliced rump. Drizzle the reduction over the the sliced meat.
Step 5