… A Hearty Meal to Welcome Autumn!
When summer’s heat bids its farewell and autumn’s cool breezes and crisp air make their appearance, I like to turn on the oven and let the baking and roasting begin again. Heartier meals become more appealing to me, along with donning sweaters and shoes warmer than sandals. I love the cooking process of this meal - the scents of roasting vegetables and slow cooked meat seasoned with fresh sage leaves and rosemary waft through the kitchen and subtly temp the appetite. It’s a gradual progression for the senses to acknowledge the flavors developing but, by the time this roast is ready, I always find plenty of family members anxiously waiting with hungry bellies. When autumn descends on your home, I hope you try this tummy-warming, tastebud-satisfying, hearty main dish recipe.
Prep time: 20 minutes
Cooking time: about 10 minutes on stovetop, plus about 2 hours in oven
Oven temp: 350ºF
Rest time: 15 minutes
Ingredients:
4 pound beef rump roast
1/3 cup gluten free all-purpose flour
1 Tablespoon fresh sage, minced
1 1/2 teaspoons fresh rosemary leaves, minced
1/4 teaspoon salt, plus dash at end to taste
1/8 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
2 Tablespoons canola oil
about 20 Fingerling potatoes, rinsed and dried
about 20 Brussels sprouts, stems trimmed, outer leaves removed, and X cut in stem*
1/2 cup low sodium, fat free, gluten free beef broth – I like Swanson’s
1 Tablespoon olive oil
Directions:
Preheat oven to 350ºF.
Combine flour, sage, rosemary, salt, pepper, and onion powder in a pie plate and stir to combine. Using a dry paper towel, pat roast dry on all sides (this helps in the browning process). Roll roast in flour mixture, coating sides and ends.
In an oven proof heavy pot (I like to use my cast iron Dutch oven with lid), heat canola oil over medium high heat. When oil is hot but not smoking, add roast to pan and sear on all sides and ends until golden brown. Remove pan from heat.
To roasting pan with seared roast, add potatoes, Brussels sprouts (*cutting an X in the base of Brussels sprouts helps them to cook more evenly), and beef broth. Drizzle olive oil over vegetables. Sprinkle vegetables with more salt and pepper to taste. Cover roast and cook in oven about two hours. Test with internal meat thermometer. Internal temp should be between 150ºF (medium rare) and 160ºF (medium). Remove roast from oven when about 15 degrees before reaching desired temperature (roast will continue to cook as is rests). Transfer roast to carving board or plate, drape with foil, and let rest. Vegetables should be fork tender.
When ready to serve, transfer roast to serving platter and place vegetables on platter to surround roast. Drizzle with pan drippings and garnish with a sprig of sage.
What's your favorite autumn weather welcome meal?
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