Ingredients
¼ cup vegetable oil
½ cup flour
to coat roast in and for gravy roux
1.5kg rump roast
salt and pepper
to taste
3 carrots
roughly chopped
2 large onions
roughly chopped
4 celery sticks
roughly chopped
6 cloves garlic
chopped
2 bay leaves
3 cups water
3 tbsp butter
for gravy
4 cups beef stock
for gravy
2 tbsp brown sugar
for gravy
2 tbsp Worcestershire sauce
for gravy
Allergy Advice
Contains Dairy
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 cast iron pot
- 1 saucepan
- 1 strainer
- 1 whisk
Instructions
- Preheat the oven to 180°C.
- Roll the roast in plain flour.
- In your cast iron pot, heat the vegetable oil and sear each side for 4-5 minutes.
- Add the vegetables, garlic, and bay leaves and enough water to come to 1/3 the way up the roast.
- Cover and roast for 3 1/2 - 4 hours.
- When done, remove from the pot and set aside. Strain the liquid to remove all solids and place the roast back in the pot to keep warm.
- To make the gravy, in a saucepan, melt the butter and stir in the flour to make a roux (flour butter mixture).
- Cook for about 3 minutes until it becomes a light brown.
- Whisk in the Worcestershire sauce, brown sugar, pot liquids and stock.
- Cook until it reaches the desired gravy consistency.
- Season to taste with fresh salt and pepper.
- Slice the roast and serve with the gravy and some seasonal roasted vegetables.
Notes
Tip
If you don’t have a cast iron pot you can sear this in a frying pan and roast it in a casserole dish.
Tip
You need to be REALLY careful of the fat when searing the roast.
Tip
The gravy complements this roast and you may like to add only half the brown sugar depending on your own tastes.
