The original rump roast recipe I received from my mum is this one, which is made in the oven. It tastes incredible good.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 30 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon vegetable oil
- 1 (4 pound) beef pot roast
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1 tablespoon dry mustard
- ¼ teaspoon black pepper
- 3 large potatoes, quartered
- 3 carrots, peeled and cut into 2-inch pieces
- 1 onion, sliced
- ⅓ cup vinegar
- ⅓ cup water
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- 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).
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 4 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 962 mg |
| Sugars | 5 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
The meat was tender after cooking 4 hours. My husband loves potatoes with a roast, but he was not a fan of the sour taste the vinegar gave the potatoes. I like vinegar in almost anything, but even I did not like the sour taste of the potatoes. Didn’t notice it as much in the carrots. I only used half the vinegar. Probably won’t make this again… Sorry.
The meat was delicious! It was nice blend of sweet and savory. I used apple cider vinegar. When I do it again, I’ll add the veggies about half way through. They were a bit over done for my taste, and bit more liquid. Definitely a winner though
This was my first attempt at a pot roast and this recipe looked perfect. Loved it, the whole family raved about it and asked to save the recipe. I did leave some seasonings out due to some family allergy; regardless, the flavor was amazing, the veggies and potatoes turned out perfectly, and the pan drippings reduced to a plate-licking gravy. ‘I’ve made this once more same as my first go-through and received same praise. Thank you for sharing your recipe, it is saved and will be utilized often. I especially like this recipe as it makes our home smell like my childhood home on some Sundays. I am very happy to have followed this recipe. It remains on my short-list and I enjoy making it.
Delicious! I used red wine instead of water; I’ll do that next time, too. Gravy was excellent. Whole thing easy, too. What’s not to like?
Added 2 stalks celery, sliced. Would try adding more potatoes and carrots next time. Replaced water/vinegar with 10.5oz can beef broth. Came out delicious, but not much broth remained when finished. Would add more water or broth next time (maybe try the vinegar?)
It was delicious. I added Worcestershire and red wine, and cooked it in the crockpot. My whole family loved it!
Excellent flavor and enjoyed by all. Definitely will be making this again. Thanks for the recipe.
Flavor is good but it sucked up all the liquid and scorched the outside of the meat. Will have to double liquid next time.
I substituted wine & broth for the vinegar and water. Had a 3-lb roast, so I only cooked it 3-1/2 hours. It turned out great.
Turned out awesome will make it again.
This came out so good, the meat was not dry and the flavors were perfect!
Wonderful! I followed a couple suggestions on previous reviews. Instead of water, I added beef bullion to 2/3 cup of water and 1/3 of balsamic vinegar.
Very dry! No liquid was left on the pot and I added 1/3 c of beef broth before cooking. Great flavor but needs more liquid and maybe cook on 250 instead of 350.
SO GOOD!!! Will definitely make again! I made it my Dutch oven. There was a lot of deliciousness left stuck to the pot, so after removing the food, I deglazed the pot with some red wine, then thickened it with some corn starch, added a little salt/pepper, and had a delicious gravy to go with it.
It was to die for . My Man said This is Great tastin’ Supper tonight . I will be baking this again like I did this time in a Dutch Oven . I served this with Corn bread . Good till the last bite. I baked it as instructions said but with my water I used a beef bowilion in it. Also I did put foil along bottom and some edge and it did stay moist and not dried out and was a easy clean up with my dutch oven . Yea …..
Easy and delicious. I followed the directions without making modifications.
Beat Pot roast i ever made. I did a couple extra things. 1) Cooked it in the crock pot 2)Added one envelope of dry beefy onion soup mix 3)I didn’t Brown it either 4)added fresh mushroom
Perfection! The only modifications made were; using beef broth in place of water, added a half of a packet of Beefy Onion Soup and put in a bit of fresh chopped cilantro. Definitely a keeper! Couldn’t have been easier to make…thank you for contributing this recipe!!!
My guests loved it. It needed more than 2/3 cup of liquid. The pan was nearly completely dry when I took it out of the oven. Fortunately, the roast wasn’t dry, but very tender. I did use beef stock instead of vinegar and water – the recipe didn’t indicate which type of vinegar to use and it makes a difference!
I don’t remember ever making a pot roast without garlic so I added 3 cloves cut in half tossed in at the end of the browning. I used a rump roast and it was a bit dry but that is probably the meat. I usually use a chuck roast but did not have one. I also added Better than Buollion to the water. Very good flavor
Very good. I used two 2Lb chuck roasts and put them in the crockpot for 10 hours. So yummy. Family really liked the flavor. I would double the amount of carrots and celery, but only because we love them.