Braising is an ideal way to make a roast tender without it drying out. It is also a fix it and forget it dinner, which leaves you free to do other things while it's cooking. Beer makes a good braising liquid and enhances the gravy.
Makes 4 - 6 servings
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
- 1 1/2 -2 lb. beef rump roast
- 1 T. oil
- 2 pieces of bacon
- 1/4 tsp. salt
- 1 medium onion, chopped
- 2 carrots, cubed
- 1 bay leaf
- 3 whole cloves
- 1 tsp. black peppercorns, crushed
- 12 oz. beer or brown ale
- 1 c. beef broth or bouillon to make 1 cup
- 2 tsp. molasses or dark beet syrup (Ruebensirup in Germany)
- 1 T. vinegar
- 1 T. flour
- 1 T. butter
Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.
Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids. Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.
Remove roast and cover with foil to keep warm. Strain and reserve the broth. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.
If you wish, puree the cooked vegetables in a little broth and add them to the gravy. Or to reduce fat, puree the vegetables and thin to gravy consistency, omitting the flour and butter.
The timing of this recipe is not critical. The meat needs to cook until tender, but if your guests are late, or the rest of your meal isn't ready, this roast can cook a little longer. Make the sauce last.