Tin Plate Special - Rump Roast

This is the kind of supper that built the West. A big ol’ rump roast gets seared golden brown, then nestled into a Dutch oven with soaked pinto beans, sliced onions, peppers, and a tangy tomato-vinegar sauce seasoned with thyme and dry mustard.

Hours later, the beef practically falls apart at the touch of a fork, and those beans have soaked up every drop of smoky, savory goodness.

It feeds eight generously, making it the go-to for Sunday suppers, potlucks, or any night you want the house to smell like heaven.

Ranch Kitchen Tips

• Soak your pinto beans overnight for even cooking. Skip this and you’ll have some beans crunchy while others turn to mush.
• Brown the roast hard on all sides before adding anything else. That seared crust is where the deep, rich flavor lives.
• Banana peppers give this a mild, sweet heat. Swap in green bell peppers if you want it more mellow.