Rump: Roasted

You may remember I mentioned cooking a pot roast in my last post. I started it this evening. It was a bit later than I would normally cook dinner, but I wanted my son in bed first. I didn't want him smelling something fabulous cooking only to have it come out tasting like crap. This was not a big roast - only 1.5 lbs - so I didn't have to worry about it taking 4 or 5 hours to cook. With this size, it took just under 2 hours to finish.

There were so many recipes and opinions out there. Some people cook it in the oven. Some use a crock pot. Other simmer it on the stove. I chose to simmer it for a few minutes first and then pop it into my dutch oven and cook it in my oven.

I browned it on all sides in the dutch oven for a few minutes, making sure not to miss a single spot. After browning it, I threw some chopped onions and garlic in with the roast. I added about 1 cup of homemade chicken broth. I brought that to a simmer on the stove and then threw the whole thing into the oven and set it at 335 degrees F.

After it had been in there for an hour, I chopped up some potatoes and carrots. I threw them into a pan with a little bit of butter (because butter is good for you) and heated them a little bit before adding them into the dutch oven. I let all of that cook for another half an hour and - BOOM! - dinner was ready.

I was afraid of failure, but it turned out really good. It was super tender. The leftover juices in the dutch oven were used for gravy. Dear Lord, it all tasted so good. I had seconds and my husband had thirds, leaving just a tiny bit leftover for the little dude to try tomorrow. All in all, not too shabby.