Rump Roast Under Pressure
When you’re short on time, this dish could be the perfect dinner for your family. Try serving it with roasted root vegetables or mashed cauliflower.
- 3 1/2 lb 3 1/2 lb 3 1/2 lb Beef Rump Roast
- 2 Tbsp 2 Tbsp 2 Tbsp Duck Fat, or lard
- 15 clove 15 clove 15 clove Garlic, peeled
- 2 Tbsp 2 Tbsp 2 Tbsp Adobo Seasoning
- 2 cup 2 cup 2 cup Bone Broth, Beef
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Rinse the rump roast, and pat it dry.
- Heat the duck fat or lard in a pressure cooker* over medium-high heat.
- In a skillet, sear the rump roast on all sides.
- Using a short, sharp knife, make 1-inch incisions into the beef, and “stud” it with the garlic cloves.
- Season the beef liberally with the Adobo Seasoning.
- Pour the beef broth into the pressure cooker, and place the rump roast into the pressure cooker.
- Cook on high pressure for 1 hour. Carefully release the pressure, allowing all steam to escape before unlocking the pot lid.
- Remove, allow to rest for 5 minutes, slice, and serve.
If you don’t have a pressure cooker, you can make this recipe in the oven by studding and seasoning the rump roast, and placing it in a roasting pan. Sear the rump roast at 500 degrees for 20 minutes. Then, finish cooking it at 325 degrees, allotting 30 minutes per pound or until the internal temperature reads 120-125 degrees for rare, 130-140 degrees for medium-rare.
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About This RecipeCoconut Free Dairy Free Egg Free GAPS Meat Nut Free Shellfish Free Sugar Free Whole30
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