Mother's Roast and Gravy
This is the way my Mother cooked a rump roast. She always served it with steamed white rice, and vegetables on the side. Try to find about a 4 pound roast, the best quality you can get. The better the quality, the more tender it is. For leftovers, warm the roast just enough to get the chill off, continue heating the gravy, and slice the roast very thinly, and serve on buns for the best po-boys ever!
Yield: 8 Ready in 2 hours
favorite of 11 people 6 people want to try
|4 poundBeef Rump Roast,; white fat cap on one of the sides|
|2 tablespoonsoil,; approximately|
|1 tablespoonsalt,; or to taste|
|1 tablespoonpepper,; or to taste|
|1 tablespoongarlic salt,; or to taste|
|3/4 cupflour,; approximately|
|1 canbeef consume'|
|1 teaspoonKitchen Bouquet,; approximately|
|1 cupwater,; approximately, until desired gravy thickness is achieved|
Mother's Roast and Gravy Preparation
Preheat oven to 350 degrees. Rub roast with oil and place in an oiled cast iron skillet. A "seasoned" cast iron skillet is absolutely necessary for this dish! (You can buy a pre-seasoned cast iron skillet at a hardware store) Rub the meat all over with the salt, garlic salt and pepper, and place in the skillet, fat side up. If your oven has a probe, insert it now, and set probe to 135 degrees. If you do not have an oven probe, purchase a meat thermometer and check after 1 hour cooking time. You want the center of the meat to be about 135 degrees This will give you a medium rare doneness. (My Mother never used a thermometer. She would cook it about 1 hour and 20 minutes, and it came out perfect) Place the roast in the oven, uncovered. Remove when desired doneness is achieved. Using tongs, not a fork, (we don't want to pierce the meat) remove roast from skillet and place on a carving platter to rest, about 10 minutes. Meanwhile, combine flour and a little water in a small shaker container and shake to blend. This is called a Slurry. Set aside. Meanwhile, you will have all the drippings on the bottom of the skillet. Put on stove at medium high heat. Add the consume' to the hot drippings to deglaze the skillet. Bring to almost a boil, stirring frequently. Add the slurry, slowly, whisking all the time. Bring to a full boil. This is when the gravy will thicken, at a full boil. Reduce heat and wisk in some water if gravy is too thick. You want a very smooth, medium thickness gravy, that could be pourable. As gravy simmers, check the color. You want a dark brown gravy. If it is not, add a little of the Kitchen Bouquet and stir. Next, check your seasonings. You may need to add salt and pepper. (I make my gravy a little saltier and pepperier than most people because the rice absorbs so much of the seasoning.) Finally, reduce heat to simmer, cover gravy and simmer 5 minutes. As for the roast, it will have some juices on the bottom of the platter. You may put them in the gravy for flavor. With the fat cap facing up on the roast, slice across the grain of the meat to your desired thickness. Plate up with some steamed rice. Now that's Southern!
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