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Sunday, August 16, 2009
Crock Pot Beef Rump Roast
Over the weekend I prepared a rather tough 4.5 lb. beef rump roast, but I came out ahead because the price I paid for it was great, plus I know how to cook the tough ones until they are tender and juicy.
I began the evening before by stuffing my roast with a duo of finely chopped yellow onions and fresh garlic together with 1 measure of DIY Cajun Seasoning.
With a sharp knife I cut six 1 1/2" wide and deep pockets along the broadest part of the roast. The pockets run nearly the entire depth of the rump without cutting through. I locate the pockets equal distance from each other so that later, when I carve my roast on a diagonal slant, everyone in my party will get to enjoy some of the fantastic tasting stuffing.
I mixed together another measure of DIY Cajun Seasoning, one can of beef broth and a package of Beefy Onion Soup Mix in a 1 gallon Ziploc bag (you can substitute a package of regular onion soup-mix and a couple of dissolved beef bouillon cubes) and let the roast marinate in the refrigerator over night.
The following morning, at 6 AM, I added the roast, the marinade liquid, some fresh button mushrooms, 1 onion quartered and chopped, 'bout 2 stalks of celery, a bell-pepper, some fresh basil and rosemary from my garden and just enough water to cover the roast ... all into my 5-quart crock pot. I cranked her up on high and everything was ready to eat by 3 PM. (Oh, I almost forgot. I added a handful of sliced carrots, too, to give it some color.)
Served over a bed of long grain white rice or freshly-made garlic mashed potatoes with buttered corn on the cob and a small salad, et mes amis ... you have a feast fit for Cajun royalty.
As a close friend of mind frequently reminds me, " this is living idinit? ... it don't get no better than this ... that's why I love America ... where everyday is a holiday and every meal is a feast!" Ahheee!!!
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