PERFECT RUMP ROAST | ALLRECIPES
Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.
Provided by Maria P.
Categories Main Dishes Roast Recipes
Total Time 17 hours 30 minutes
Prep Time 20 minutes
Cook Time 9 hours 10 minutes
Yield 6 servings
Number Of Ingredients 16
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
PERFECT RUMP ROAST | ALLRECIPES
Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.
Provided by Maria P.
Categories Main Dishes Roast Recipes
Total Time 17 hours 30 minutes
Prep Time 20 minutes
Cook Time 9 hours 10 minutes
Yield 6 servings
Number Of Ingredients 16
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
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