Delicious Frozen Rump Roast

I haven't posted in a while, and I'm only a little bit sorry about that. I'm working on a few projects right now, and am trying to figure out how exactly to integrate both into one venue. More on that at a later time.

Fall is here! I love Fall more than any other season and people will frequently argue with me about it. I don't care about bathing suits, or sundresses, and I get cranky when the temperature rises above 75 degrees. Give me a nice chill in the air, 70 degree weather, a hoodie, some sneakers, and a hearty meal and I'm happy.

I had a 3 pound rump/round roast in the freezer and I didn't want to wait the 8 hours to cook it in the crock pot and I didn't want to wait for it to defrost either. I decided to go ahead and try to cook it, still frozen, in the oven and see how it would do. The results were fantastic! It was moist, tender, fully cooked through (and evenly cooked I might add), and flavorful.

Frozen Rump Roast

2-3 pound roast, frozen
Brown gravy packet
Italian seasoning packet
Hidden Valley Ranch packet
Minced garlic
Potatoes, cut up into medium-sized pieces
Carrots, cut up into about 2" long sticks
Onion, sliced thin
About 1/2 to 1 cup of water.

Directions:

Remove your roast from the packaging and place it into your baking dish. I used a oval shaped ceramic dutch oven with a lid. Add your water and try to get the outside of the roast a little wet to adhere your ingredients.

In a small bowl, mix the three seasoning packets together and sprinkle it evenly over your roast. Try to massage it into the meat a little bit to get a good coating.

Wash and cut up your veggies listed above and add them around the roast into the pot. Don't forget the garlic!

Set your oven to 300 degrees, and cover up your pot. The lid on mine is a bit uneven, so I put some foil over it before adding the lid and filling in some of the gaps with the foil. You want it to stay nice and hot and moist in that pot so that the meat cooks slowly and doesn't dry out.

You can check it after an hour or two for the proper temperature for the doneness that you want. My mom is a bit picky when it comes to red meat and won't eat it if it's still pink, so I cooked mine for a lot longer to make sure it was cooked through.

When it's where you want it, pull it out and pull the roast out to let it rest on a cutting board for about 10-15 minutes. You'll notice that in the pot you've got a delicious mixture of cooked veggies and a very tasty broth that you can thicken up if you wish to make a gravy.

Slice up your meat, serve with veggies, and enjoy! We had leftover the next night and made some rice to go with the meat, veggies, and broth. Tonight, we're going to use the remaining meat to make some delicious Reuben sandwiches.

Unfortunately, I didn't take any pictures before or after everything was cooked, but you'll have to trust me when I tell you that it looked and tasted amazing.

Don't hesitate to pull a frozen roast out and make some magic happen in the same night. It's definitely worth it!