Savor the rich umami flavors of Miso Rump Roast served with a savory gravy and creamy crushed potatoes, creating a comforting and hearty meal perfect for any occasion.

Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 4-6 servings

Ingredients:

For the Miso Rump Roast:

• 2 lbs rump roast
• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons honey or brown sugar
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• 1 tablespoon vegetable oil

For the Gravy:

• Pan drippings from roast
• 2 tablespoons all-purpose flour
• 1 cup beef broth or stock
• Salt and pepper, to taste

For the Crushed Potatoes:

• 1.5 lbs baby potatoes (or any small potatoes), washed and halved
• 2 tablespoons butter
• 1/4 cup milk or cream
• Salt and pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Instructions:

1. Marinate the Rump Roast:

1. In a bowl, mix together white miso paste, soy sauce, mirin, honey or brown sugar, minced garlic, grated ginger, sesame oil, salt, and pepper.
2. Rub the marinade all over the rump roast, ensuring it is evenly coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.

2. Cook the Rump Roast:

1. Preheat the oven to 325°F (160°C).
2. Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
3. Sear the marinated rump roast on all sides until browned, about 4-5 minutes per side.
4. Transfer the skillet or Dutch oven to the preheated oven.
5. Roast the rump roast for about 1.5 to 2 hours, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare, or adjust cooking time to your desired doneness.
6. Remove from oven and let the roast rest on a cutting board tented with foil for 15 minutes before slicing.

3. Make the Gravy:

1. Place the skillet or Dutch oven with the pan drippings over medium heat on the stovetop.
2. Sprinkle flour over the drippings and whisk to combine, cooking for 1-2 minutes to cook off the raw flour taste.
3. Gradually whisk in beef broth or stock, scraping up any browned bits from the bottom of the pan.
4. Simmer until the gravy thickens to your desired consistency, about 5-7 minutes.
5. Season with salt and pepper to taste. Keep warm until ready to serve.

4. Prepare the Crushed Potatoes:

1. While the roast is resting, place baby potatoes in a large pot and cover with cold water.
2. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Drain the potatoes and return them to the pot.
4. Add butter and milk or cream to the pot with the potatoes.
5. Using a potato masher or fork, gently crush the potatoes until slightly mashed but still chunky.
6. Season with salt and pepper to taste.

5. Serve:

1. Slice the rested rump roast against the grain into thick slices.
2. Arrange the sliced roast on a serving platter.
3. Serve with crushed potatoes on the side and drizzle with the savory miso gravy.
4. Garnish with chopped fresh chives or parsley.

Cooking Tips:

• Make sure to let the roast rest before slicing to allow the juices to redistribute, ensuring a juicy and tender roast.
• Adjust the thickness of the gravy by adding more or less broth as needed.
• For a richer gravy, you can add a splash of red wine or Worcestershire sauce.

Nutritional Information:

• Rump Roast: High in protein, iron, and essential vitamins.
• Potatoes: Provide carbohydrates, potassium, and dietary fiber.
• Miso Paste: Adds umami flavor and beneficial probiotics.

Dietary Information:

• Gluten-Free: Ensure all ingredients are gluten-free, especially the soy sauce and miso paste.
• Dairy-Free: Omit butter or use a dairy-free substitute for the crushed potatoes.
• Nut-Free: Yes

Why You’ll Love This Recipe:

• It’s a comforting and satisfying dish that combines tender rump roast with a unique miso marinade.
• The savory miso gravy adds depth of flavor and complements the richness of the roast.
• Perfect for a special dinner or holiday meal with its impressive presentation and delicious flavors.

Conclusion:

Thank you for trying this Miso Rump Roast with Gravy and Crushed Potatoes recipe. Enjoy the tender rump roast marinated in savory miso, served with creamy crushed potatoes and a rich gravy. Don’t forget to like, share, and subscribe for more delightful recipes. Happy cooking!