Creole Baked Rump Roast

Roasted low and slow til it's fall-apart tender, my Creole baked rump roast is a whole new spin on traditional south Louisiana flavors. Marinated all-night-long sliced rump roast gets a quick sear on both sides to lock in its natural flavor. Then, the Cajun trinity of onion, bell pepper and celery brown in butter and the pan drippings, injecting each veggie bit with enhanced taste. Garlic, stewed tomatoes and tomatoes with green chilis are added to the mixture, which gets roasted low and slow til every bite is melt-in-your mouth yum-deliciousness. Yep and yay...

It Was A Home Cooking Challenge...

As I was browsing my local grocery store sales ad, a major, $2 a pound sale on rump roast straight jumped off the page at me, y'all!! At first, I couldn't believe it. So, I did a double take. And then a triple take. And sure enough, my eyes did NOT betray me!!!

Normally, I shy away from rump roast. Because to be honest, it's a really lean cut of roast that all too often comes out dry and unpalatable if you don't cook it the right way. So, I usually just keep on browsing the sale paper right on past the rump roast. Looking for chicken on sale, of course. Or the occasional piece of fish that I just HAVE to have. 

And My Kitchen Pride Was on the Line, Y'all...

When I mentioned to Mark that rump roast was on sale, he shook his head slowly. And he said, 'You know we always get chuck roast because it's the most reliably tender roast cut. That one's probably going to come out tough, Lyn.'

Always one to rise to a home cooking challenge, I immediately set about convincing Mark that we should take a chance on the sale. That the price was hard to beat. And that I had a recipe brewing in my head and heart for a while that I just knew I could pull off.

So, he waved his white 'Go ahead and get it because you're going to anyway' flag. And I immediately set about creating this Creole baked rump roast recipe while I sent him straight to the store to pick up the meat.

How to Make Creole Baked Rump Roast

To start, slice the rump roast in thick, about 1-inch slices. Then, submerge in the broth-based marinade with kicks of hot sauce, garlic and parsley. 

At least three hours, but up to 24 hours later, remove the rump roast slices and discard the marinade. Preheat the oven to 300 degrees F.

Then, sear each slice on both sides in your deep cast iron skillet or Dutch oven. 

Next, remove the seared slices. Add a tad more butter or oil to the deep skillet. Then, brown the Cajun trinity until the onions are translucent and slightly caramelized. Add fresh minced garlic cloves, and cook just until fragrant, for just about 1 minute. 

Now, empty the contents of one of the stewed tomatoes cans into your blender or food processor. Pulse until smooth. Pour the pureed tomatoes, and the other can of stewed tomatoes into the deep skillet. Add the tomatoes with green chilis, parsley, hot sauce and salt, pepper, and cayenne pepper to taste. Then, stir until well-combined. 

Finally, submerge the seared rump roast slices into the red gravy mixture. Then, cover and bake for about 4 hours, or until the roast is fall-apart tender. 

When you remove the rump roast from the oven, there will be oil floating at the top of it. It's just a part of the natural cooking process, and perfectly normal. I find the best way to remove the excess grease is to let the roast cool down some, for about 30 minutes. Then, pat the gravy with paper towels lightly to pick up the grease.

Or, very, very carefully strain it over a colander outfitted with extremely small holes. You might lose some of the gravy this way. But, you'll also remove almost all of the grease this way. So, it really is your choice. If you let the Creole rump roast cool completely, the grease will harden and it will be even easier to remove. (If you can wait that long to eat.)

Now, it's time to straight dig in, y'all!! The Creole baked rump roast is sooo fall apart tender and juicy that every mouthful straight melts in your mouth. And the Creole red gravy, oh the gravy!! Deep and earthy with pops of south Louisiana-sassified flavor, it's a constant and continuous flavor explosion that makes each bite even more yum-delicious than the last. 

This grain and gluten free Creole baked rump roast also WAY exceeded my next-day leftover lunch test. It didn't lose any flavor or tenderness. Nope. In fact, I think its taste and texture were even BETTER the next day. So, this is definitely the recipe to bookmark for your 'I'm going to make my life easier this week with a make-ahead meal that's healthy and ultra-flavorful to boot.' Yep. 

Share this Creole baked rump roast with those who really need a big plate of soul-hugging, body-fueling food love. And see y'all on the yum side...

Creole Baked Rump Roast

An all-night-long marinade and low and slow roasting time allow the unforgettable flavors of this Creole Baked Rump Roast to come to fruition in your kitchen.

5 from 1 vote

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Course: Main Dish/Holiday

Cuisine: Cajun

Keyword: baked rump roast, Creole pot roast, Creole roast

Prep Time: 1 day day

Cook Time: 5 hours hours

Servings: 6 people

Author: Lyn Corinne Liner | A Sprinkling of Cayenne

Ingredients

• 1 4-pound beef rump roast

For the Beef Rump Roast Marinade

• 3 cups gluten free chicken broth
• 3 cups gluten free beef broth
• 1 tablespoon apple cider vinegar
• 2 teaspoons hot sauce
• 1 tablespoon garlic powder
• 1 tablespoon fresh parsley, chopped

For the Creole Baked Rump Roast

• 2 tablespoons butter or oil (additional if you need it)
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 2 14.5-ounce cans gluten free stewed tomatoes
• 1 10-ounce Rotel tomatoes
• 6 tablespoon garlic cloves, minced
• 2 tablespoons fresh parsley leaves, chopped
• 1 teaspoon hot sauce
• salt, black pepper and cayenne pepper to taste

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Instructions

• Use a large knife to slice the rump roast into 4 to 6 thick slices.
• Pour all of chicken broth, beef broth, ACV, hot sauce, garlic powder and chopped parsley into a large, rectangular food storage container with a fitted lid. Stir until well-combined. 
• Submerge the rump roast slices into the marinade. Cover, and refrigerate for at least 3 hours, or up to 24 hours. 
• Preheat oven to 300 degrees F. 
• Remove rump roast slices, and discard marinade. 
• Grease a 7-quart cast iron Dutch oven or a deep 12-inch cast iron skillet with oil or butter, then melt 2 tablespoons of butter in the skillet. 
• Brown the roast slices over a medium fire in the butter or oil in batches. Transfer to a paper towel-covered plate. 
• Add the Cajun trinity of onion, green and red bell pepper, and celery to the Dutch oven. Brown the trinity in the pan drippings. Add more butter or oil, if you need it, throughout the browning process. 
• While the trinity is browning, pour the contents of one of the stewed tomatoes cans into a blender or food processor. Pulse until smooth. Set aside. 
• When the trinity browns, remove pot from heat. 
• Add the whole stewed tomatoes, pulsed stewed tomatoes, Rotel tomatoes, fresh parsley, hot sauce, and salt, pepper, and cayenne pepper to taste to the pot. Stir until well-incorporated. 
• Submerge the roast slices in the Creole red gravy. 
• Cover and bake for 3 to 4 hours, or until the roast slices are very, very tender. 

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