All Recipes

Braised Rump Roast and Vegetables

Prep

15-30 mins

Total

2 HRS 50 MIN

Servings

10 Servings

Create a simple, delicious braised rump roast. Some vegetables, pepper and a long simmer are all it takes.

Ingredients

  • 1

    tbsp

    oil

  • 1

    beef rump roast (2-1/2 lb.)

  • 1

    tbsp

    MAXWELL HOUSE Instant Coffee

  • 1/4

    tsp

    pepper

  • 1

    large

    onion, cut into 8 wedges

  • 3

    large

    potatoes, peeled, cut into quarters

  • 6

    carrots, peeled, cut into 2-inch pieces

  • 1

    large

    tomato, coarsely chopped

Instructions

  1. Step 1

    Preheat oven to 325°F. Heat oil in ovenproof nonstick Dutch oven on medium-high heat. Add roast; cook until browned on all sides. Combine coffee granules and 3/4 cup water; pour over roast. Season with salt and pepper. Add onions; cover pan with ovenproof lid.

  2. Step 2

    Bake 1-1/2 hours. Add potatoes, carrots and tomatoes; cover. Continue baking 45 min. to 1 hour or until roast is cooked through and tender.

  3. Step 3

    Remove roast and vegetables from the pan, reserving juices in pan. Cut roast across the grain into thin slices. Serve roast and vegetables topped with the reserved meat juices.

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