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Submitted By: Steven Carthy |
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Steven grew up in Connecticut, but now raises a family of his own with his wife in Los Angeles. He is an audio engineer, but also brings his creativity to the culinary arts with this mouth-watering roast that Steven recommends pairing with cold, rainy winter weekends.
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Connecticut is called the Nutmeg State because in olden times unscrupulous peddlers used to try to sell wooden versions of the spice to unwary housewives. This soul-satisfying recipe calls for the real thing, freshly grated if possible. Steven says the aroma of this dish makes his house smell like his childhood Connecticut home. |
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1 teaspoon dried thyme
1 teaspoon freshly grated nutmeg
1 teaspoon celery salt
1 teaspoon coarse salt
½ teaspoon freshly ground black pepper
4 pounds beef rump roast, room temperature
1 large onion, thickly sliced
1 cup beef broth
2 tablespoons apple cider vinegar
1 bay leaf
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2 pounds (about 4) large carrots, peeled, halved
lengthwise
Fresh celery leaves (for garnish)
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8 servings
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Preheat oven to 350°F. Mix first 5 ingredients in
small bowl. Rub spice mixture all over beef. Line
bottom of large Dutch oven with onion slices. Place
beef, fat side up, atop onions. Bring broth to boil in
heavy small saucepan. Pour broth over beef. Add
vinegar and bay leaf. Cover and roast 1 hour.
Reduce oven temperature to 300°F. Add carrots to
Dutch oven, cover, and roast until beef and carrots
are fork-tender, about 2 hours.
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Cool beef in pan at least 10 minutes. Transfer beef
to cutting board and slice against grain. (Can be
prepared 1 day ahead. Cover and refrigerate. Defat
and reheat before serving.) Place on platter. Garnish
with carrots and celery leaves.
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Serve with red wine such as Zinfandel.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
