Dacor Wall Ovens manual Braised Beef Rump Roast, Makes 8 servings

Beef Rump Roast

Default Mode and Temperatures: Convection Roast/350˚

Suggested Time: 1 hour

Tips: Sear, then place in pan with liquid and cover. Insert meat probe into center of meat.

Path to reach this function: DACOR GUIDE-MEAT-BEEF/VEAL-# 5 Beef Rump Roast

Braised Beef Rump Roast

2 Tablespoons olive oil

3 pounds rump roast Salt and pepper, to taste 1⁄2 cup flour

2 carrots, diced

2 celery ribs, diced

1 onion, diced

4 garlic cloves, minced

11⁄4 cups red wine

1 (14.5 ounce) can diced tomatoes, undrained

21⁄4 cups beef broth

1⁄2 pound mushrooms, sliced

In a large oven- proof pot, heat oil over medium heat. Season rump roast with salt and pepper. Dredge in flour. Add to large pot over medium heat. Sear on all sides, then remove to a plate. Return to medium heat and add diced carrots, diced celery ribs, and diced onion. Cook over low heat until tender. Add garlic. Reduce heat to low and deglaze the pan with red wine, scraping up the browned bits with a wooden spoon. Add undrained diced tomatoes and beef broth. Bring up to a simmer, then add rump roast back into stockpot. Insert meat probe into center.

Cover pot tightly and turn off cooktop burner. Adjust oven rack to position 2. In Dacor Guide, select Beef Rump Roast. Allow oven to preheat. Add covered stockpot to the oven and plug in meat probe. Set internal temperature to 155˚. Cook until beef is tender.

After Braising: Remove the beef to a warm platter, cover, and keep warm in the oven. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Serve the sauce with the sliced roast.

Makes 8 servings.

RECIPES

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