Ingredients (serves 4-6)
- 1 medium Foxhollow Farm Rump Roast (3 - 4lbs)
- 3 granny smith apples
- 1 large carrot
- 1 large onion
- 6 cloves garlic
- 1⁄4 c red miso paste
- 1 cup red wine
- 4 bay leaves
- 3 Tablespoons salt
- 1 Tablespoon black pepper
- 1⁄4 c golden raisins
- 1 cup cream
- 1⁄4 c butter
Instructions
Preheat the oven to 300 degrees Fahrenheit. On the stove, start by heating a dutch oven on medium heat. Remove rump roast from the package and pat dry. Sprinkle roast liberally with salt and pepper. Chop the onions, apples and carrot into small cubes and set aside in a small bowl. Sear the roast in the dutch oven until golden brown on all sides.
Remove the roast from the dutch oven and add the chopped vegetables and apples. Allow to cook for a few minutes and add the miso and red wine to deglaze the pan. Place the roast into the dutch oven on top of the vegetables. Add the golden raisins, bay leaves and garlic and cover. Braise in the oven for 2 -3 hrs. Check the roast once it has cooked for two hours. If the meat pulls apart easily it’s ready. If not, cover and continue cooking for another hour.
Once the meat is tender, pull from the oven and remove the roast. Let it rest until it is cooled enough to pull meat apart. Remove the bay leaves. With a blender, add remaining ingredients and blend until smooth. Add the sauce back to the dutch oven and add the cream. Bring sauce to a simmer on the stove and season with salt as desired. Return the pulled rump roast meat to the sauce and stir to fully coat the meat. Transfer to a serving container and enjoy alongside roasted beef tallow potatoes. Enjoy!