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French Onion Braised Rump Roast

April 4, 2022 • 0 comments

French Onion Braised Rump Roast
Tender beef roast braised in succulent onion beef stock. Served with sliced Brioche toasted with butter, parsley, shredded Gruyere and a touch of garlic to soak up the goodness; this really feels like a dish of meaty French onion soup.



o  100% Grass-fed Rump Roast (other good options; Bottom, Chuck and Brisket *see notes)

o  1 Tbsp. 18-year Aged Balsamic (sub with ¾ Tbsp. balsamic reduction, risk burning w/added sugar)

o  1 ½ c. Beef Bone Broth (low sodium preferred)

o  ½ cup dry red wine (sub with dry white wine)

o  2 Tbsp. Tallow or other high-temp cooking fat

o  1 ½ pounds cooking onions; halved then sliced

o  2-3 cloves garlic, minced

o  2 bay leaves

o  1 tsp. dried thyme leaves

o  ¼ tsp. dried rosemary

o  1 Tbsp. Kosher salt

o  1 tsp. freshly ground pepper

o  1 tsp. mustard powder

o  ¾ tsp. onion powder


1.      Remove thawed roast from refrigerator at least one hour prior to cooking. Pat dry well. Combine last four ingredients in a small dish. Massage balsamic into roast, then rub well with seasoning mix. 

2.      Preheat oven to 275-degrees. Slowly heat a large Dutch oven on the stove to medium heat. Add tallow and increase heat to medium-high.

3.      Once the tallow is sizzling-hot, add the roast to sear for a few minutes on each side. Remove to a plate.

4.      Add sliced onions to pot and stir well to loosen browned bits and coat onions in fat. Continue to cook while stirring often for a few minutes or until the onions are becoming translucent. 

5.      Reduce heat to medium and add garlic, thyme and rosemary. Continue to cook for 2-3 more minutes or until the scent of garlic is strong. 

6.      Add wine and allow to cook for a moment until the harsh alcohol scent has begun to dissipate. Scrape bottom well to incorporate any leftover browning.

7.      Add beef broth and allow to come to a simmer. Place roast on top of onions and put lid on Dutch oven. 

8.      Allow to cook undisturbed for one hour per pound. When the cooking time is complete, remove the lid (being cautious of steam) and check on the roast. It should be pull-apart tender. If it is not, add ¼ cup more broth, replace lid and cook for 15-20 minutes more per pound.

9.      Remove Dutch oven to an area to slowly cool and leave the lid on until ready to serve. Excellent with sliced Brioche toasted with butter, parsley, shredded Gruyere and a touch of garlic. Enjoy!


·      Cooking times may vary with different roasts. Please adjust as needed.

·      Double all ingredients for roasts larger than 4 pounds.

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