Rump Roast Recipe with Wurzpott Spices: A Flavorful and Easy Meal
If you're looking for a delicious and easy meal that will impress your family and guests, then this rump roast recipe by Chef Anne Hicks is the answer. With the help of Wurzpott spices, this recipe elevates a simple cut of meat into a flavorful and succulent dish that is perfect for any occasion.
- 4-pound rump roast
- 6 cloves garlic
- 3 tablespoons Queen of Meats
- 1 tablespoon Salt Flakes
- 2 teaspoons Chocolate Pepper
- 2 tablespoons salted butter
- ½ cup beef broth
- ½ cup dry red wine
- 1 large yellow onion, thinly sliced
- 4 carrots, peeled and sliced
- 4 russet potatoes, peeled and quartered
- 2 sprigs rosemary
- Preheat oven to 350°F.
- Cut 6 slits into the rump roast and insert garlic cloves into each slit.
- Rub Queen of Meats all over the rump roast and sprinkle Salt Flakes and Chocolate Pepper over it.
- Heat up a large Dutch oven or oven-safe pot over medium-high heat.
- Melt butter in the pot, then add the rump roast and sear on all sides until browned.
- Remove the rump roast from the pot and set it aside.
- Add onion, carrots, and potatoes to the pot and cook for a few minutes until slightly softened.
- Deglaze the pot with beef broth and dry red wine, scraping up any browned bits from the bottom of the pot.
- Add the rump roast back into the pot and nestle it among the vegetables.
- Add rosemary sprigs on top of the rump roast.
- Cover the pot with a tight-fitting lid and roast in the oven for 3-4 hours or until the internal temperature of the roast reaches 135°F for medium-rare, or 145°F for medium.
Now that you have the recipe, it's time to talk about the star of the show: Wurzpott spices. The combination of Queen of Meats, Salt Flakes, and Chocolate Pepper gives the rump roast a unique and bold flavor profile that is sure to impress.
Queen of Meats is a Wurzpott spice blend that features paprika, coriander, fennel, cumin, caraway, mustard, and black pepper. It adds depth and complexity to the dish while complementing the natural flavors of the beef.
Salt Flakes, as the name suggests, is a flaky sea salt that enhances the overall taste and texture of the dish. Its unique texture and clean taste make it a favorite among chefs and food enthusiasts alike.
Finally, Chocolate Pepper is a unique blend of black pepper, cocoa powder, and cinnamon that adds a subtle sweetness and warmth to the dish. It pairs well with the beef and gives it a delightful aroma and flavor.
Overall, this rump roast recipe with Wurzpott spices is a must-try for any meat lover. With its simple preparation and impressive results, it's perfect for a special occasion or a cozy dinner at home. Plus, the addition of Wurzpott spices takes it to the next level, giving it a unique and unforgettable flavor. Try it out today and see for yourself!
Anne Hicks Rump Roast
Chef Anne Hicks
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 Meats, 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.
4-pound rump roast
6 cloves garlic
3 tablespoons Wurzpott Queen of Meat
1 tablespoon Wurzpott Salt Flakes
2 teaspoons Wurzpott Chocolate Pepper, ground or crushed
2 tablespoons salted butter
½ cup beef broth
½ cup dry red wine
1 large yellow onion, thinly sliced
4 carrots peeled and sliced
4 russet potatoes peeled and quartered
2 sprigs rosemary
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.
- Serving Size
- 1 serving
- per serving
- 17 grams
- Saturated Fat
- 7 grams
- 146 milligrams
- 960 milligrams
- 20 grams
- 3 grams
- 3 grams
- 47 grams