Roasting in Texas

Some meats need a little special treatment. Today we make a rump roast in the Dutch oven that rivals a tenderloin! The trick is the old Texas saying “cook’em low and slow.” We first washed up a 3 pound rump roast with fresh water, then Apple cider vinegar. Next we patted a dry rub, with chili powder, pepper and salt among other things onto the surfaces of the roast and let it sit wrapped in plastic for a few hours in the fridge. When we are ready to start cooking we brown the roast on all six sides in oil in the oven pot, then put the lid on it and set it at a temperature of close to 200 to 250°F.  We went about our afternoon horsin’ Around, and when we came back in just before dark, pulled out the roast to sit on a board for a few minutes. While we waited we sliced up some fresh homegrown tomatoes and put them on a platter drizzling some garlic salt, lemon olive oil and a touch of balsamic vinegar on them. I had cut some nice dark green leaves of Swiss chard that we boiled in a salted water, and we had some skillet bread made up from the morning. After I sliced the roast with a sharp knife, I boiled down the juice in the pot, added some cornstarch to thicken it, and served the slices of meat with the sauce on top, a tomato and a pile of chard. Like they say, “it don’t get no better than that!” 

It helps to have all afternoon to cook a roast low and slow!

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