Sunday, November 25, 2012


1 Rump roast. You pick how big. The cooking time will be on the package or ask your butcher.
2 Tablespoons of vegetable oil
2 cans of Campbell's condensed French onion soup
1/2 cup of Sherry
2 cloves of garlic
Kosher salt & black pepper

Any vegetables you like. I used baby carrots & baby Ukon gold potatoes.

I use an enamel coated cast iron Dutch oven. Some suggested makers of said pot are Log Cabin & Le  Creuset. Available on the web, just Google it.

Dry your rump roast with a paper towel. Cover it with Kosher salt & fresh black pepper. I use a lot more pepper because the condensed soup is inherently salty. Let it sit outside of your refrigerator for 1 hour. Your goal is to get it to room temperature.

On high, heat the oil. Wait until it almost smokes & sear all sides of the rump. This will take a while. You are trying to create that nice crust & fond on the bottom of your pot. When ALL sides are rich and dark brown, set it aside. Use the Sherry to deglaze the pan. Vigorously scrape the bottom of your pan with a wooden spoon or spatula. Place everything in the pot. Rest the meat inside & cook as recommended. 1 hour before it is done add any veg you want. Let the meat rest on a platter loosely covered in foil for 1/2 hour. Cut roast into desired thickness. ***Cut roast against the grain.***

The Sherry really adds a mystical quality to this roast. The easy French onion soup saves time! It also gives a rich depth to the broth. Yummy! I really love a one pot meal! Remember, you can, ROCK THAT PLATE!

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