A recipe for rump roast rubbed with a rich, spicy chili blend, then slow cooked and served with homemade chipotle gravy. We're talking comfort food at its finest. Seriously. Chipotle Gravy! Don't forget the Cheesy Garlic Mashed Potatoes.
Make this. Serve it up. Drop the mic. Boom! Done!
When you put it all together, it is food that will seep into your soul. You will settle into a bit of foodie heaven, and it will certainly satisfy your meat tooth. Rump roast is a tough cut of meat, but when it is slow cooked, it literally falls off the bone.
You can shred it with a fork and it is super tender and juicy.
My mother used to make roast all the time and it was by far my favorite dish she made. This is a spicier version, but not super spicy. Feel free to incorporate a superhot chili powder blend if you'd like for some extra heat.
This recipe focuses on the flavor. And flavor it has.
And please, do NOT skip the gravy step.
Gravy is SUCH an integral part to a dish like this, and while you can easily make your own gravy the way you like it, give this version a try.
The chipotle peppers in adobo sauce is deep and rich, and you're sure to send your guests into comfort food bliss with this combination. If you have leftovers, serve it up taco style or on buns with more sauce and some melted cheese.
Oh baby! #ComfortFood. =)
Patty's Perspective
Mike has converted me into a beef roast lover. I typically would not choose beef roast, but this was so jam packed with flavor, I just can't help myself. It is that good.
Try Some of My Other Popular Roast Recipes
- Famous Mississippi Pot Roast Recipe
- Feisty Italian Slow Cooker Pot Roast
- Ultimate Leftover Pot Roast Sandwich Recipe
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #ChiliPepperMadness on Instagram so we can take a look. I always love to see all of your spicy inspirations. Thanks! -- Mike H.
Chili Rubbed Rump Roast with Chipotle Gravy
Ingredients
- 3 pound rump roast
- 1 tablespoon paprika
- 1 tablespoon ancho powder
- 1 tablespoon cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 3 tablespoons olive oil
- 12 ounces beer – I used a Winter Ale
- 7 ounce can chipotle peppers in adobo sauce
- 2 tablespoons flour
- Cheesy Garlic Mashed Potatoes for serving – or use your favorite recipe
Instructions
- Trim the rump roast and cut it into large cubes. Set them into a large mixing bowl.
- Add paprika, ancho, cayenne, garlic, onion powder and salt. Rub it vigorously into the meat.
- Heat a large cast iron pan to medium-high heat and add olive oil.
- Sear the rump roast on each side, a couple minutes each side. Be sure to get a nice, browned sear.
- Add beer to the pan to deglaze. Stir to scrape up the brown bits from the bottom of the pan.
- Pour it all into a slow cooker and cook about 5 hours on high heat or 8-10 on low heat, until the meat is fork tender.
- Remove the roast from the cooker and cover.
- Pour leftover juices from the slow cooker into a large pan and heat to medium.
- Process the chipotles in adobo in a food processor until smooth. Add to the pan.
- Swirl in flour and whisk to remove any lumps. Continue to cook a few minutes until the gravy thickens. Season with salt as desired.
- Serve the roast over your mashed potatoes then generously add gravy over the top. Enjoy!
Nutrition Information
Beef Rump says
Thanks for sharing the recipe of chilli rubbed rump roast I never tasted dish before and very excited cook and taste at once.
Michael Hultquist - Chili Pepper Madness says
Great to hear!
Larry Root says
This is another out of the park dish. We make it twice a month, and have enough to share the leftovers. You can make all kinds of dishes with this leftover. It works great for all of those Tex-Mex dishes that need some meat. Beef or pork.
Michael Hultquist - Chili Pepper Madness says
Thanks, Larry!
Tricia says
For cooking do you use high or low heat?
REPLY: Tricia, use high heat. If you go with low, give yourself a good 8 hours. -- Mike from Chili Pepper Madness.
Tricia says
High or low heat?
REPLY: Depends on your heat level preference, but for me, this is not HOT, though it has plenty of spice and flavor. -- Mike from Chili Pepper Madness.