Rump Roast Hash with Broccoli and Golden Raisins

Rump Roast Hash with Broccoli and Golden Raisins (Serves 1)

A roast is good, but leftover roast is even better. The opportunity to make hash with the leftovers is a good reason to cook a roast in the first place.

Hash with Broccoli and Golden Raisins
Prep and cook time: 15-20 minutes
Ingredient list:

Leftover rump roast (see Rump Roast instructions below for how to get started)
1-2 stalks of broccoli
1 sweet yellow onion
Golden raisins
Coconut oil
Garlic powder
Black pepper

Directions: Chop onion into bite-sized pieces. Cut broccoli florets from stalks. Cut leftover rump roast into bite-sized pieces. Add 1 or 2 tablespoons of coconut oil to a wok over medium heat. Add a handful of onion to hot oil, stirring occasionally for 3-4 minutes until soft. Add 2-3 handfuls of broccoli florets to wok and stir to coat with hot oil. Dust vegetables with salt, garlic powder, and black pepper to taste. I like a nice dusting on mine. Add a handful of rump roast to the wok and mix with vegetables. Add a generous splash of water to the wok (maybe a quarter of a cup). Add a small handful of golden raisins. Place cover on wok and let cook for about 10 minutes, stirring occasionally. Add more water if needed, but the goal is to cook off the liquid as the broccoli becomes as tender as you like it. When done, transfer to a plate and enjoy!

Notes: I added a few sliced mushrooms in another version of this meal and liked it a lot. I can’t remember if I included golden raisins or not, but either way should work.

Rump Roast
Prep and cook time: 60-70 minutes
Ingredient list:

1 3.82 pound chuck roast (mine was frozen)
2 sweet yellow onions
Extra virgin olive oil
Jamaican allspice
Red chili powder
Garlic powder

Directions: Add 2 tablespoons of olive oil to pressure cooker over medium heat. Chop onion into bite-sized pieces, add to pot, and cook 3-4 minutes, stirring occasionally. Dust generously with salt and garlic powder. Add 1 cup of water. Season roast on all sides with salt, garlic powder, red chili powder, and Jamaican allspice. Roasts are thick, so be sure to lay the spice on thick too. Add roast to pot. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 40 minutes. Turn off heat, allow pressure to come down naturally, and remove top. Remove roast to a cutting board and slice into half-inch thick strips. Transfer to plates and enjoy!

Notes: Thawing meat is not necessary before cooking in a pressure cooker. I simply ran cold water on my block of roast to make it easier to remove its packaging and got on with it. The guideline I use to pressure cook beef is 12-15 minutes per inch of thickness. My meat was a little more than 2.5 inches thick and I started with it frozen, so cooked it 40 minutes. The result was medium to medium-well doneness.

Cows raised on grass are healthier than cows raised on corn and soybeans. The resulting meat is lower in fat and higher in beneficial omega-3 fatty acids. Grass fed beef is increasingly available directly from ranchers. I bought the rump roast in this story at the Alpharetta Farmers Market from Bobby and Jennifer deGraan of deGraan Farms in Calhoun, Georgia. I like knowing the people who raised my supper. I liked it so much that I am thinking about getting a chest-type freezer and buying half a steer

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three!

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