I married a farm boy. He grew up on a small dairy farm, did chores before school, and showed animals for 4H. He also prefers to eat like a farm boy – meat and potatoes.
A few years after we married, we built a house on his grandparent’s farm, where we raised our kids. Farms allow great freedom for exploration, adventure, and learning a good work ethic.
Even though Mark happily eats anything I set in front of him, he still prefers meat and potatoes. Even on a hot summer day after working in the yard for hours, when I would choose a salad or a gigantic bowl of ice cream, he wants a full, hot meal.
Once again, the pressure cooker saves me from insanity – or at least overheating and overworking. This fabulous appliance won’t heat up the kitchen, and won’t take all day to prepare great food. I put the pressure cooker on a towel to protect my cooktop, but it’s right under the exhaust hood. When releasing the steam, I just turn the vent to high, and avoid adding humidity to an already sultry summer day.
I used an organic, grassfed rolled rump roast. Rolled roasts keep the meat at a uniform thickness, and the strings are cut right before serving.
Bring the roast to room temperature. Notice the side that has extra fat – you will want this to be the top side when cooking, so that the fat drips through the meat, which will keep it moist. This is extra important with lean, grassfed beef.
Heat olive oil in the pressure cooker on “brown” setting. Generously sprinkle the roast with kosher salt on all sides. Brown the roast. I use monster meat forks to roll it around so all sides get nice and brown.
Once the meat is browned, press montreal seasoning onto all sides. Add worchestershire sauce, wine, thyme, bay leaf, and a chopped onion to the pressure cooker. I don’t put out much effort chopping the onion, because it will cook basically into nothingness by the time the roast is done.
Cover the pressure cooker and set to 45 minutes on high pressure.
While that’s cooking, prepare the rest of the veggies. I only used potatoes and carrots, but add whatever vegetables you like.
Release the pressure, toss all the veggies in, and set for another 20 minutes on high.
When time is up, let the cooker stand for at least 10 minutes before releasing the pressure.
Pull out the meat and put it into a shallow bowl. Cover it loosely with a tent of aluminium foil. Then scoop out the veggies.
Turn the cooker back onto the brown setting and bring the liquids to a boil. Mix together cornstarch and a little water, and thicken the gravy.
Enjoy a farm-wife dinner, without the farm-wife effort!
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Rolled Rump Roast
Description
Satisfies the hungriest farm boy any season of the year
Ingredients
- 1 rolled rump roast
- 1/2 Tbsp kosher salt
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 Tbsp montreal seasoning
- 2 Tbsp worchestershire sauce
- 1/2 cup red wine
- 1 bay leaf
- a few sprigs of fresh thyme, or 2 tsp dried thyme
- 4 carrots, peeled and cut into 2 inch chunks
- 8 small red potatoes, scrubbed and cut in half
- 1 Tbsp corn starch
- 2 Tbsp cold water
Instructions
- Bring the roast to room temperature
- Heat oil in pressure cooker, sprinkle the roast on all sides with kosher salt, then brown the roast
- Press montreal seasoning into the roast, add worchestershire sauce, wine, onion, bay leaf and thyme to the pressure cooker, seal up and cook on high for 45 minutes
- Release the pressure, then add all the veggies to the cooker for an additional 20 minutes on high
- After time is up, let the cooker stand for 10 minutes before releasing pressure
- Remove the roast to a bowl, tent with aluminium foil and allow to rest another 10 minutes
- Scoop out the veggies, and bring juices to a boil on the brown setting
- Stir cornstarch and water together and use to thicken a gravy
- Cut strings on the roast and slice, serving with veggies and gravy
