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German Rump Roast
in Beer Gravy

In the United States you often don't see "rump roast" in the meat counter.
If you can't find it then choose a roast from the leg. This is usually called
a Top Round, or Bottom Round or Eye of the Round roast.

1 1/2 -2 lb. beef rump roast
1 T. oil
2 pieces of bacon
1/4 tsp. salt
1 medium onion, chopped
2 carrots, cubed
1 bay leaf
3 whole cloves
1 tsp. black peppercorns, crushed
12 oz. beer or brown ale
1 c. beef broth or bouillon to make 1 cup
2 tsp. molasses or dark beet syrup (Ruebensirup in Germany)
1 T. vinegar
1 T. flour
1 T. butter

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1. Heat oil in Dutch oven. Brown roast sharply on all sides and remove. Lay the bacon on the bottom of the Dutch oven, place the browned roast on it and sprinkle with salt.

2. Place onions, carrots and spices around the sides of the roast. Pour the beer and the broth over the roast, then mix the vinegar with the molasses and add to the liquids.
Liquids should be 1 to 2 inches deep. Place lid on pan and simmer for 1 1/2 to 2 hours, or until meat is tender.

3. Remove roast and cover with foil to keep warm. Strain and reserve the broth.

4. Melt the butter in the pan, add the flour and cook, stirring, for 1 minute. Add 2 cups of reserved broth, a little at a time and stirring the sauce smooth after each addition. Add pepper, salt, vinegar or sugar to taste.

Serve sauce (gravy) over roast. This roast is good with braised cabbage or mixed vegetables and potatoes to soak up the gravy.

If you wish, puree the cooked vegetables in a little broth and add them to the gravy. Or to reduce fat, puree the vegetables and thin to gravy consistency, omitting the flour and butter.

The timing of this recipe is not critical. The meat needs to cook until tender, but if your guests are late, or the rest of your meal isn't ready, this roast can cook a little longer. Make the sauce last.


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Last updated January 30, 2014