Ultimate Rump Roast
Rump Roast Recipe with Wurzpott Spices: A Flavorful and Easy Meal
If you're on the hunt for a delicious and hassle-free meal that will leave your family and guests impressed, look no further than our irresistible rump roast recipe. With the magic touch of Wurzpott spices, this recipe takes a humble cut of meat and transforms it into a succulent and flavor-packed dish that's perfect for any occasion.
The Star of the Show: Wurzpott Spices
Let's dive into the secret behind the incredible flavors of this rump roast recipe: Wurzpott spices. The carefully crafted combination of Queen of Meat, Salt Flakes, and Chocolate Pepper gives the rump roast a truly unique and bold flavor profile that will have your taste buds dancing with delight.
Queen of Meat: Adding Depth and Complexity
First up, we have Queen of Meat, a tantalizing Wurzpott spice blend boasting a fusion of paprika, coriander, fennel, cumin, caraway, mustard, and black pepper. This exquisite blend not only enhances the natural flavors of the beef but also adds depth and complexity to the dish, elevating it to new heights of culinary excellence.
Salt Flakes: Elevating Taste and Texture
As the name suggests, Salt Flakes bring a touch of elegance to the dish with its delicate and flaky texture. Derived from the finest sea salt, this unique ingredient enhances the overall taste and texture of the rump roast, making each bite an absolute pleasure. No wonder it's a favorite among seasoned chefs and devoted food enthusiasts alike.
Chocolate Pepper: Subtle Sweetness and Warmth
Last but not least, we have the extraordinary Chocolate Pepper. This remarkable blend combines the robust flavors of black pepper, the subtle sweetness of cocoa powder, and the comforting warmth of cinnamon. The result? A symphony of flavors that perfectly harmonize with the beef, infusing it with a delightful aroma and an unforgettable taste.
A Must-Try Recipe for Meat Lovers
In conclusion, this rump roast recipe featuring Wurzpott spices is a must-try for all meat lovers out there. Not only is it incredibly simple to prepare, but the end result is truly impressive. Whether you're planning a special occasion or a cozy dinner at home, this recipe is guaranteed to be a showstopper. The addition of Wurzpott spices takes it to a whole new level, introducing a unique and unforgettable flavor profile that will have everyone asking for seconds. Don't wait any longer—give this recipe a try today and experience the mouthwatering goodness for yourself!
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Ultimate Rump Roast
Rated 4.0 stars by 1 users
Category
Main Course
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
70 minutes
Calories
440
This delicious Rump Roast recipe by Chef Anne Hicks features Wurzpott spices to create a savory and flavorful dish. Tender, juicy beef is seasoned with garlic, Queen of Meat, Salt Flakes, and Chocolate Pepper for a unique and delicious flavor. Cooked with onions, carrots, and potatoes, and simmered in a mixture of beef broth and red wine, this roast is both hearty and comforting. A touch of rosemary adds a fragrant finish.
Perfect for a family dinner or special occasion, this rump roast is sure to become a new favorite.
Wurzpott Test Kitchen
Ingredients
-
4-pound rump roast
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6 cloves garlic
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3 tablespoons Wurzpott Queen of Meat
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1 tablespoon Wurzpott Salt Flakes
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2 teaspoons Wurzpott Chocolate Pepper, ground or crushed
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2 tablespoons salted butter
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½ cup beef broth
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½ cup dry red wine
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1 large yellow onion, thinly sliced
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4 carrots peeled and sliced
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4 russet potatoes peeled and quartered
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2 sprigs rosemary
Directions
Use a sharp, thin knife to make three slits about 2 to 3 inches deep on one side of the roast.
Stuff each slit with one garlic clove and some sea salt and black pepper.
Flip the roast over, and make three more slits on the other side, and stuff with garlic, Salt Flakes, Queen of Meat and Chocolate Pepper.
Flip and repeat over the outside of the roast.
Preheat oven to 275 F.
Melt the salted butter over medium-high heat in an oven-safe skillet.
Sear all sides of beef to brown. This should take about 15 minutes. Remove roast to a plate, and de-glaze the pan with the beef broth and dry red wine.
Remove roast to a plate, and de-glaze the pan with the beef broth and dry red wine.
Place the roast back in pan, and place onion slices and rosemary sprigs around it.
Roast at 275 F until you get an internal temperature of 115 F, which should take about 12 to 15 minutes per pound of meat (48 minutes to 1 hour for 4 pounds).
Remove the roast to a cutting board, tent loosely with foil, and allow it to rest for about 20 minutes.
Serve when the internal temperature reaches 130 F for medium-rare or 125 F for rare.
Nutrition
Nutrition
- Serving Size
- 1 serving
- per serving
- Calories
- 440
- Fat
- 17 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 146 milligrams
- Sodium
- 960 milligrams
- Carbs
- 20 grams
- Fiber
- 3 grams
- Sugar
- 3 grams
- Protein
- 47 grams