- 3–4 lbs Rump Roast
- 3–4 Carrots (sliced)
- 1 Onion (white or yellow, sliced)
- 3–4 Fresh Rosemary Sprigs (roughly chopped)
- 4–5 Cloves Garlic (roughly chopped)
- ¼ cup Olive Oil
- 1 cup Beef Stock
- 3 cups Baby Potatoes
- Coarse Sea Salt & Fresh Cracked Pepper (to taste)
- 1–2 tbsp Flour (optional, for thickening gravy)
- 1 tbsp Brown Sugar
Required Kitchen Tools
When preparing a rump roast Pioneer Woman–style, the right tools make everything easier. Here’s what I always keep on hand:
- Dutch Oven or Heavy Oven-Safe Pot – Essential for searing and slow cooking.
- Sharp Chef’s Knife – To make clean cuts for the roast and vegetables.
- Cutting Board – Large enough for prepping all your veggies.
- Tongs – To easily turn and sear the roast without piercing the meat.
- Meat Thermometer – To ensure the roast is cooked perfectly tender.
- Mixing Bowls – For tossing veggies with oil, salt, and pepper before cooking.
Having these tools ready helps the whole process feel stress-free and enjoyable.
