HOW TO SEAR A RUMP ROAST IN THE OVEN RECIPES

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PERFECT RUMP ROAST - ALLRECIPES



Perfect Rump Roast - Allrecipes image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P

Categories     Roasts

Total Time 17 hours 30 minutes

Prep Time 20 minutes

Cook Time 9 hours 10 minutes

Yield 6 servings

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
  • Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, CarbohydrateContent 11.6 g, CholesterolContent 72.1 mg, FatContent 28.7 g, FiberContent 3.2 g, ProteinContent 27.9 g, SaturatedFatContent 7.2 g, SodiumContent 1713.6 mg, SugarContent 4.9 g

SLOW COOKER AU JUS POT ROAST RECIPE | ALLRECIPES



Slow Cooker Au Jus Pot Roast Recipe | Allrecipes image

I've never found a recipe I really liked for a savory, au jus-style pot roast without mushy veggies and a weird sweetness. So after some experimenting, this is the way I make it every time now. The tomato sauce disappears and will not make a tomato-flavored gravy. Quick and easy. The roast size and cut can vary, and it will still turn out great. Good for those who don't like onions, although they can be added if you like. I love to make homemade mashed potatoes and dill carrot slices for sides. Cook roast on top of sliced onion rings if desired.

Provided by crancherry

Categories     Pot Roast

Total Time 8 hours 35 minutes

Prep Time 15 minutes

Cook Time 8 hours 20 minutes

Yield 8 servings

Number Of Ingredients 9

1 (4 pound) boneless beef chuck roast
1 tablespoon Worcestershire sauce, or to taste
1 tablespoon Montreal-style steak seasoning
2 tablespoons olive oil
1 cube beef bouillon
1 cup hot strong black coffee
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano, or to taste
2 teaspoons Worcestershire sauce, or to taste

Steps:

  • Rub chuck roast with 1 tablespoon Worcestershire sauce and sprinkle on all sides with steak seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Sear the roast in the hot oil until browned, about 5 minutes per side. Transfer roast to a slow cooker.
  • Dissolve beef bouillon cube in the coffee and pour the mixture over the roast. Pour tomato sauce over meat and season with oregano; drizzle meat with 2 teaspoons Worcestershire sauce.
  • Set cooker to Low and cook until meat is tender, 8 to 10 hours.

Nutrition Facts : Calories 385.6 calories, CarbohydrateContent 2.8 g, CholesterolContent 103.4 mg, FatContent 29 g, FiberContent 0.5 g, ProteinContent 26.9 g, SaturatedFatContent 10.7 g, SodiumContent 697.8 mg, SugarContent 1.5 g

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