Beer and Rump Pot Roast Recipe

Name: Beer and Rump Pot Roast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry; Freshly ground salt; Freshly ground black pepper; 2 tablespoons flour; 1/3 cup plus 2 tablespoons clarified butter; 1 medium onion, thinly sliced; 4 bacon slices, cut into 1/2-inch pieces; 1 tablespoon brown sugar; 16 ounces. water; 16 ounces bitter beer, flat; 2 tablespoons white wine vinegar; 1 bay leaf; 3 cloves; 1 lemon, juiced; pinch cayenne; 2 teaspoons arrowroot; 12 oysters, shucked; 1 cup mushrooms, thinly sliced

Servings: persons

3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry
Freshly ground salt
Freshly ground black pepper
2 tablespoons flour
1/3 cup plus 2 tablespoons clarified butter
1 medium onion, thinly sliced
4 bacon slices, cut into 1/2-inch pieces
1 tablespoon brown sugar
16 ounces. water
16 ounces bitter beer, flat
2 tablespoons white wine vinegar
1 bay leaf
3 cloves
1 lemon, juiced
pinch cayenne
2 teaspoons arrowroot
12 oysters, shucked
1 cup mushrooms, thinly sliced

1
Lightly flour and season meat.
2
In a roasting pan, gently saute the onion and bacon over high heat in 1 tablespoon clarified butter untill browned.
3
Remove bacon and onion to a dish and set aside.
4
Add the meat and brown all over.
5
Remove.
6
Add bacon and onion back to pan, creating a bed.
7
Place the meat on top and reduce heat.
8
Stir in brown sugar.
9
Add the water, beer (reserving 3 tablespoons), wine vinegar, bay leaf, and cloves.
10
The liquid should cover the meat half way.
11
Cover and simmer for 2 1/2 hours.
12
Skim the fat from the surface and remove the cooked meat to a carving board.
13
In medium saute pan, lightly saute mushrooms in the remaining tablespoon of clarified butter.
14
Add lemon juice and cayenne.
15
Strain the meat braising liquid and return to roasting pan, skimming any remaining fat.
16
Bring to a boil.
17
Mix arrowroot with reserved beer and add to pan.
18
Cook for another minute to thicken.
19
Add the oysters and mushrooms.
20
Carve meat into thick slices.
21
Lay meat serving platter and dress liberally with sauce.

1571

kcal

Calories

105

Fat

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 pounds rump roast, larded with strips of pork fat (ask a butcher to do this), patted dry, Freshly ground salt, Freshly ground black pepper, 2 tablespoons flour, and more.

Yes, Beer and Rump Pot Roast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer and Rump Pot Roast

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