Perfect Rump Roast recipe
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Ingredients
- 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
Nutrition Info
- 438.5 caloriescarbohydrate: 11.6 gcholesterol: 72.1 mgfat: 28.7 gfiber: 3.2 gprotein: 27.9 gsaturatedFat: 7.2 gservingSize: -sodium: 1713.6 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Perfect Rump Roast
Directions
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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).