Mohamed Shili Pioneer Woman Rump Roast is made with beef rump roast, brown sugar, Mrs. Dash Seasoning Blend, smoked paprika, granulated garlic, Lawry’s Seasoned Salt, and coarse sea salt. This Pioneer Woman Rump Roast recipe creates a savory dinner that takes about 3 hours to prepare and can serve up to 8 people.
Pioneer Woman Rump Roast Ingredients
- 4 pound beef rump roast
- 4 tablespoons brown sugar
- 2 tablespoons Mrs Dash Seasoning Blend
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 teaspoon Lawry’s Season Salt
- 1 teaspoon coarse sea salt
How To Make Pioneer Woman Rump Roast
- Preparation: Lay the rump roast on a clean baking sheet or a cutting board with raised edges to catch any juices.
- Mix the spices: Combine the brown sugar, Mrs. Dash, smoked paprika, granulated garlic, Lawry’s Seasoned Salt, and coarse sea salt in a small bowl. Stir well to ensure the mixture is uniform.
- Apply the rub: Thoroughly coat all sides of the rump roast with the spice blend, pressing the seasoning into the meat to adhere properly.
- Marinate: For deep flavor infusion, cover the seasoned roast with cling film and refrigerate overnight. If short on time, let the roast sit at room temperature for an hour before cooking to allow the spices to penetrate the meat.
- Initial Cooking: Preheat your grill to a low heat of 250° to 300°F. Place the roast on the grill and cook slowly for about 1 to 1.5 hours, or until the internal temperature of the meat reaches 140° to 145°F.
- Braising: Transfer the roast to a Dutch oven or a heavy braising pan. Add 1 cup of a cooking liquid of your choice—beef broth, coffee, or water are all excellent options. Cover tightly with a lid or aluminum foil.
- Oven Cooking: Set your oven to 325°F and place the covered pan inside. Cook for another 1.5 hours, or until the internal temperature of the roast reaches 145°F.
- Resting the Meat: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it is moist and flavorful when sliced.
Recipe Tips
- Temperature Checking: Always use a meat thermometer to check the internal temperature of your roast to avoid overcooking.
- Spice Adjustment: Feel free to adjust the amount of smoked paprika and garlic based on your taste preferences for a more personalized flavor profile.
- Alternative Liquids: Instead of water, using beef broth or coffee as the braising liquid adds a rich depth of flavor to the roast.
- Cutting Technique: When slicing the roast, cut against the grain to make the meat more tender and enjoyable to eat.
What To Serve With Rump Roast
Serve your Rump Roast with roasted garlic cauliflower, caramelized Brussels sprouts with balsamic glaze, creamy polenta with herbs, spicy maple-glazed carrots, and a wild mushroom risotto for a delightful meal.
You can also pair this dish with a fresh arugula pear salad or sweet potato gratin with a touch of nutmeg and cinnamon for extra flavor.
How To Store Rump Roast Leftovers
Refrigerate: Place the leftover Rump Roast in an airtight container or wrap tightly with aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days to maintain freshness and moisture. Make sure the roast is cooled to room temperature before storing.
Freeze: Rump Roast can be frozen for long-term storage. Wrap it tightly in a freezer-safe wrap or place it in a heavy-duty freezer bag to prevent freezer burn. It will keep well for up to 3 months. Thaw in the refrigerator overnight before reheating.
How To Reheat Rump Roast Leftovers
In The Oven: Preheat your oven to 325°F (163°C). Place the Rump Roast in a baking dish and add a splash of broth or water to keep it moist. Cover the dish with foil and heat for 15-20 minutes, or until thoroughly warmed through.
In The Microwave: Place slices of Rump Roast in a microwave-safe dish. Add a few tablespoons of broth or water, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, checking periodically, until heated through.
In The Air Fryer: To reheat Rump Roast in the air fryer, set the air fryer to 350°F (177°C). Place the roast in the basket and heat for about 4-6 minutes, or until hot and crispy on the outside. This method is great for keeping the edges crisp.
Pioneer Woman Rump Roast Nutrition Facts
Amount Per Serving ( 5 oz )
- Calories 308.3
- Total Fat 16.5g
- Saturated Fat 6.3g
- Cholesterol 120mg
- Sodium 50mg
- Potassium 303.3mg
- Total Carbohydrate 0g
- Dietary Fiber 0g
- Sugars 0g
- Protein 36.7g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 0.7%
- Iron 16.7%
Frequently Asked Questions
Can I Substitute Different Cuts of Beef in This Recipe?
Yes, you can substitute different cuts of beef for the rump roast if desired. Chuck roast or brisket are suitable alternatives, offering similar textures and flavors. Ensure that the substitute cut is suitable for slow cooking to achieve tender results.
How Can I Ensure My Rump Roast Doesn’t Dry Out During Cooking?
To prevent the rump roast from drying out, ensure it is well-marinated and let it reach room temperature before cooking. Use a low heat setting for grilling and keep the roast covered while braising in the oven, adding sufficient liquid to maintain moisture.
Is It Necessary to Marinate the Rump Roast Overnight?
Marinating the rump roast overnight enhances its flavor and tenderness but is not strictly necessary. If pressed for time, allowing the roast to marinate at room temperature for at least one hour can also impart flavor and improve texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Slow Cooker Ribs And Slaw
- Pioneer Woman Crock Pot Roast
- Pioneer Woman Slow Cooker Pork Chops
Pioneer Woman Rump Roast
Description
Pioneer Woman Rump Roast is made with beef rump roast, brown sugar, Mrs. Dash Seasoning Blend, smoked paprika, granulated garlic, Lawry’s Seasoned Salt, and coarse sea salt. This Pioneer Woman Rump Roast recipe creates a savory dinner that takes about 3 hours to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preparation: Lay the rump roast on a clean baking sheet or a cutting board with raised edges to catch any juices.
- Mix the spices: Combine the brown sugar, Mrs. Dash, smoked paprika, granulated garlic, Lawry’s Seasoned Salt, and coarse sea salt in a small bowl. Stir well to ensure the mixture is uniform.
- Apply the rub: Thoroughly coat all sides of the rump roast with the spice blend, pressing the seasoning into the meat to adhere properly.
- Marinate: For deep flavor infusion, cover the seasoned roast with cling film and refrigerate overnight. If short on time, let the roast sit at room temperature for an hour before cooking to allow the spices to penetrate the meat.
- Initial Cooking: Preheat your grill to a low heat of 250° to 300°F. Place the roast on the grill and cook slowly for about 1 to 1.5 hours, or until the internal temperature of the meat reaches 140° to 145°F.
- Braising: Transfer the roast to a Dutch oven or a heavy braising pan. Add 1 cup of a cooking liquid of your choice—beef broth, coffee, or water are all excellent options. Cover tightly with a lid or aluminum foil.
- Oven Cooking: Set your oven to 325°F and place the covered pan inside. Cook for another 1.5 hours, or until the internal temperature of the roast reaches 145°F.
- Resting the Meat: Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 10 minutes. This allows the juices to redistribute throughout the meat, ensuring it is moist and flavorful when sliced.
