In my continued series on our farm food, the next on my list was a rump roast.
Say hello to our grass-fed rump roast.
I made a dry spice rub of a chili con carne spice mix, red pepper and ground mustard. I combined them to make probably 2 tablespoons of rub. I could probably have used a little more.
I rubbed the roast with the spices, and put it in our slow cooker.
I set it on low for 10 hours. Because our meat is so lean, it actually didn't need all this time. I took it out around 9 hours, and it probably only needed 7-8. Also, next time, I'll put a little beef stock in the bottom of the cooker to get the juices started. Again, since our meat is lean, it didn't produce a ton of au jus. I could always use more!
I threw together a salad with lettuce and cucumbers from the farm. I made a red wine vinegar dressing that my grandfather recommended, and it was delicious!
The meat was tender and delicious.
Underneath the roast was a bed of red new potatoes that I boiled and smashed. They were perfect with the au jus drizzled over them. Another healthy and delicious meal from the farm!
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