Bacon Garlic Rump Roast and Creamy Dill Potatoes #Recipe
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Monday was extremely busy in this household. I went to work, rushed to get the kids from our babysitters and then hurried home to make dinner and get our son to his first school program. I really wanted to make something quick but tasty and have enough left overs for lunch so I decided on a rump roast and potatoes.
My search for a rump roast was super easy. Normally we purchase a quarter to a half a cow locally and freeze it. Unfortunately, we have not had a chance to and our beef choices are limited. I like to keep our meat as free range and limited on hormones and steroids. I found Jones Creek Beef at Walmart and right on the label you can see that it is 100% free range, grass fed with no added hormones or steroids. I was sold.
I had never cooked a rump roast without the slow cooker before so this was new to me. I found some basic directions and began by searing each side of the roast in a pan until brown. While doing this I preheated the oven to 400 degrees.
Once browned, I used salt and pepper as well as Italian seasoning, garlic salt, bacon chunks and diced garlic to season each side of the rump roast and I placed it in a casserole dish. I then cut up a full stick of butter to help with the toughness of this cut of beef and placed it under and on top of the roast.
I placed this in the oven for about an hour and fifteen minutes and when it came out of the oven it smelled divine and looked tasty. I had read that it was important to let the roast sit for about 20 minutes before serving.
While waiting, I boiled some little red potatoes until soft. I wanted to make my creamy dill potatoes. These are so easy and are a family favorite!
Next, I cut the potatoes into quarters and placed them in a medium bowl.
Finally I added about 4 TBS of sour cream, 1 tsp of garlic salt and 2 tsp of dill seasoning to the potatoes. Using a spoon, I mixed the sour cream and seasoning mixture into the potatoes until each was covered generously.
Once the roast had set and the potatoes were done, I used a large knife and cut the roast into inch thick sections. It looked really great and I was so excited to eat!
I plated the creamy dill potatoes, bacon garlic rump roast and some green beans and got ready to dig in. Everything looked and smelled so incredible and my hopes were high.
We dove right in. The potatoes were just as I expected, perfectly cooked and so creamy! I cut the Jones Creek rump roast into smaller pieces and took a bite. The flavor was very good. Just the right texture and perfectly seasoned. Dinner and lunch the following days was wonderful! I do recommend cooking the rump roast a bit longer and I prefer it in the slow cooker but I was still very happy with how this turned out. The Jones Creek Beef website has cooking preparation directions for every cut of meat and is sold at Walmart. They have a good selection and all their beef is raised grass-fed, on a pasture with no added steroids or hormones.