When you put it all together, it is food that will seep into your soul. You will settle into a bit of foodie heaven, and it will certainly satisfy your meat tooth. Rump roast is a tough cut of meat, but when it is slow cooked, it literally falls off the bone. You can shred it with a fork and it is super tender and juicy. My mother used to make roast all the time and it was by far my favorite dish she made. This is a spicier version, but not super spicy. Feel free to incorporate a superhot chili powder blend if you’d like for some extra heat. And please, do NOT skip the gravy step. Gravy is SUCH an integral part to a dish like this, and while you can easily make your own gravy the way you like it, give this version a try. The chipotle peppers in adobo sauce is deep and rich, and you’re sure to send your guests into comfort food bliss with this combination. If you have leftovers, serve it up taco style or on buns with more sauce and some melted cheese. Oh baby! #ComfortFood. =) Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat. Heat a large cast iron pan to medium-high heat and add olive oil. Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear. Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan. Remove the roast from the cooker and cover. Pour leftover juices from the slow cooker into a large pan and heat. Process the chipotles in adobo in a food processor until smooth. Add to the pan. Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired. Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!
Storage & Leftovers
Storing your Chili Rubbed Rump Roast in an airtight container in the fridge may allow to keep it for up to 3-4 days. To maximize the storage life, make sure to refrigerate the leftovers within 2 hours of cooking.
