Rump Roast
Ingredients
Directions
Prepare
Select a nice rump roast.
Wipe it with a damp cloth.
Brown and cook
Place an iron pot on the stove and, when hot, drop in a lump of butter.
Put the roast in the pot and let it brown on both sides.
Add seasoning and a cup of water.
Cook slowly for several hours, covered with a lid.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
The step that matters
Browning the roast on both sides. Browning creates deep flavour through the Maillard reaction, which needs a hot, dry surface. Searing well before adding water builds the flavour the slow cooking then carries through the meat.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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