I had several requests for the recipes for this meal, so here it is! I used my Instant pot and oven but you could do it all in the oven, if you adjust the timing on the roast.
Homemade bread and apple butter would be good with this.
Maybe next time.....
Beef Au Jus
1 T oil
2 lb rump roast
2 large onions, sliced into thin rounds
1 cup chicken or beef stock
1 t. rosemary
1 t. thyme
1 large bay leaf
(note: I would double the amount of herbs for a larger roast.)}
1 T soy sauce or tamari
1 T Worcestershire sauce
Set pot to sauté and brown the meat on all sides.
Remove it from the pot.
Sauté the onions 3-4 min. Set aside half of them for later.
Sauté the garlic and herbs for 1 minute.
Add the stock and deglaze the pan, scraping up the browned bits.
Add soy sauce and Worcestershire sauce.
Return the meat to the pan.
45 min pressure cook and 25 min natural release.
Strain the broth and add reserved onions. Cook for several minutes to reduce the broth and tenderize the onions.
Slice the meat and serve with the broth and onions. Or, seriously, put the broth over everything :)
I added small red potatoes to this meal. They were placed on the baking sheet with oil, salt and pepper and roasted for 25 minutes before adding the green beans and mushrooms.
Roasted Garlic Green Beans and Mushrooms*
1 pound green beans
4 oz shiitake or Portobello mushrooms
2 cloves garlic, peeled
1 T extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
Preheat the oven to 400 F. Wash, dry, and trim the ends of the green beans.
Slice the mushrooms in large bite sized pieces. Mince the garlic. Add olive oil, salt and pepper and toss to coat the vegetables.
Spread on a baking sheet and place in the oven. Roast for 20 minutes or until the green beans are tender.
A gardener's note:: the green beans I used in this meal were an heirloom French filet bean called Jade. We grew them last year for the first time. They have great flavor, fresh, canned, and frozen, and I already have them ordered and waiting to plant again this summer.