- 3 lbs. boneless beef rump roast
- ½ teaspoon salt (we used table salt)
- ½ teaspoon pepper (we used freshly ground black pepper)
- 3 medium onions, peeled, quartered (we used yellow onions)
- 2 cups beef broth (we used two (14.5 oz. each) cans of Swanson 50% less sodium beef broth)
- 1 teaspoon paprika (we used smoked paprika)
- ½ teaspoon allspice
- 3 bay leaves (we used 4)
- 4 large carrots, peeled, cut in half (we used 2 lbs. of baby carrots)
- 3 medium potatoes, peeled, quartered (we used 10 medium red potatoes, peeled, that we cut into bite-size (roughly 1-inch) pieces)
- Prepared horseradish (optional) (not something the original recipe had listed as an ingredient but we really enjoyed eating the meat and vegetables with some horseradish)
- Pre-heat your oven to 325 degrees. Trim away any thick pieces of fat you come across on the rump roast. Place the roast in either a 4-quart Dutch oven or a casserole (we used a roasting pan*). Add in the onions, spreading them out around the roast. Sprinkle the salt and pepper over the roast and the onions. Add in the broth, paprika, allspice, and bay leaves (we put one bay leaf on each side of the roast). Put a lid on your casserole, Dutch oven (or in our case), the roasting pan and stick it in the oven to cook for 2 hours.
- After those 2 hours have passed, take the lid off just long enough to add in the carrots and potatoes, putting the lid back on afterwards. Continue to cook in the oven for another 45 to 60 minutes (we went with 60 minutes) or until the meat and vegetables are tender. Take the bay leaves out before eating.
*We had to move our oven rack down one level below the middles so that the roasting pan could fit in there, with the lid on, without touching the top.
The meat is so tender and the vegetables absorb all the flavors from the beef and the spices. While the dish is tasty on its own, the horseradish packs a punch that works with the flavors of the pot roast.
Recipe source unknown.
We weren’t paid in any form to promote Swanson.
Take care everybody !