This easy recipe will help you use up all those beautiful grape and cherry tomatoes that roll in this time of year. Tender roast beef slices float around in fresh tomato gravy. Perfect for serving over mashed potatoes!
Some people pull out all the stops for Sunday dinner.
Sundays are good, but Tuesdays.
Tuesdays are my cookin’ day.
I usually make a big spread because the grandboys come to visit all day long, and I want them to remember sitting down to hearty, delicious meals at Lolli’s house.
And, yes, my husband and I pretty much breathe a sigh of relief when they go home to their parents because FYI–boy children can be tremendously loud and rowdy, BUT, over quiet coffee time the next morning, we obsess about their extreme cuteness and all the hilarious things they did.
We pretty much can’t stop talking about them.
So Tuesdays is a big cooking day and this roast in tomato gravy is what I cooked this Tuesday. And they loved it.
Which means they love me, of course.
Thanks to Nature’s Gourmet Farm, I have some beautiful grass fed, non-GMO and antibiotic-free cuts of local beef in my freezer. (Check out their website or their Facebook page. I’m just so impressed.) I picked a nice bone-in rump roast and slow roasted it with some grape tomatoes and onion. I made a simple gravy using arrowroot for thickener to make it gluten and grain free.
This, over mashed potatoes, with a sprinkling of fresh, chopped parsley, grows fine, southern boys.
My recipe notes:
- This is a great way to use up all those grape and cherry tomatoes coming in from your garden.
- You can use other thickeners too, like all purpose flour or tapioca starch. I have even used an all purpose, gluten free baking blend before with great results. I just love arrowroot, though.
- I love that my roast had the bone in it. I think it makes it more tender and flavorful. Bones are good like that.
- I took out my immersion blender to blend the tomatoes into the gravy. This is optional, but I liked it this way. I still left it a little chunky, though. You could also use a blender.
- I didn’t take pictures, but I sliced my roast up and let the slices sit in the gravy for serving.
- 2-3 tablespoons avocado or extra virgin olive oil
- 1 (2½ -3 pound) bone-in rump roast
- Salt and pepper to taste
- All-purpose seasoning of choice to taste
- 1 medium onion, chopped
- 2 heaping cups grape or cherry tomatoes
- 2¼ cups organic chicken or beef broth, divided
- 1 tablespoon arrowroot powder
- Fresh chopped parsley for garnish, if desired
- Preheat oven to 325 degrees.
- Coat the bottom of a cast iron Dutch oven in the oil over medium high heat. Season rump roast on all sides with salt and pepper and the all purpose seasoning of your choice. When the oil is hot, brown the roast on all sides until dark golden brown and caramelized.
- Remove Dutch oven from heat when done, making sure roast is flat side down. Add the onion and tomatoes around the outside of the roast. Place the lid on the pot, then cook in oven for about 90 minutes for medium well, or until meat is tender and done to your liking.
- Remove the roast to a cutting board and let stand. Place the pot over medium high heat and add 2 cups of broth. Bring to a boil, scraping the bottom with a flat whisk. Meanwhile, add the remaining ¼ cup broth to a small glass and stir in the arrowroot until dissolved. Whisk the mixture into the pot. It will thicken as it bubbles. Use an immersion blender to blend the tomatoes into the gravy. (I leave mine a little chunky and this step is optional.)
- Remove from heat when thick. (Stir in a little more broth if it is too thick.)
- Taste for seasoning and add salt and pepper as needed. Slice the roast beef and place the slices back in the gravy.