Delicious 1794 Roast Beef! - Dutch Oven Cooking

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are a cost-effective substitute.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a cheaper thickening agent.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is a budget-friendly option.

Season the rump roast with salt and black pepper on all sides.

Dredge the roast in flour.

Heat a skillet and add butter until hot.

Brown the roast in the skillet until nicely browned on all sides.

Remove the roast from the skillet and deglaze the pan with cider, scraping the bottom.

Return the roast to the pan and add sliced onions and carrots around it.

Add an onion with cloves on top of the roast.

Add thyme and rosemary on top of the roast.

Pour beef broth until it reaches two-thirds up the side of the roast.

Cover the Dutch oven and place it in a controlled heat area, aiming for 300-350°F.

Cook for three hours, checking every 10-15 minutes to maintain temperature.

Rotate the Dutch oven and lid 90 degrees each time you check.

After three hours, remove the contents from the Dutch oven.

In the empty pan, melt butter and add flour to make a roux, browning it.

Return the gravy to the roux to thicken it.

Add sliced mushrooms to the thickened gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens