You know I use my slow cooker all year, but there’s something particularly comforting about a slow-cooked meal in the fall.
This dish screams Sunday dinner, and the aroma of this cooking is quintessentially fall.
For an added depth of flavor in the meat, combine the rump roast with the spices and seal into a zip-top bag in the refrigerator overnight before you make this dish. The flavors will be a little bolder and will seep nicely into the meat. This is a great meal to serve over mashed potatoes; I add cheese to mine. It would also be good over rice, or anything that could hold and absorb this delicious gravy.
Chile-Rubbed Roast with Chipotle Gravy
3 lbs rump roast
1 Tbs paprika
1 Tbs ancho chile powder
1 Tbs cayenne pepper
1 Tbs garlic powder
1 Tbs onion powder
1 tsp salt
3 Tbs olive oil
12 oz beer
1 (7 oz) can chipotle peppers in adobo sauce
2 Tbs flour
mashed potatoes, for serving
Trim the roast of visible fat, and cut roast into large cubes. Place the meat in a large mixing bowl.
In a small bowl, combine paprika, ancho chile powder, cayenne, garlic, onion powder and salt. Mix well. Rub into meat.
Heat olive oil in a cast-iron skillet over medium-high heat. Place meat in the pan in two batches, searing on all sides.
Add beer to the skillet to deglaze the pan, scraping up browned pieces from the bottom.
Pour mixture into slow cooker. Cook on low for 7 to 8 hours, or until meat is fork-tender and falling apart.
Drain juices from the slow cooker into the cast-iron skillet, and heat over medium heat. Pulse chipotles in the food processer until smooth and add to the skillet. Whisk in flour and stir vigorously to remove lumps. Cook until gravy thickens. Serve meat and gravy over mashed potatoes.
Nutritional Information: Calories Per Serving: 528, Fat: 21 g (1 g Saturated Fat), Cholesterol: 0 mg, Sodium: 394 mg, Carbohydrates: 10 g, Fiber: 1 g, Sugar: 3 g, Protein: 72 g.
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