Rump Roast with Beer and Garlic recipe

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Ingredients

3 pounds rump roast
salt and ground black pepper to taste
½ teaspoon curry powder
1 (14 ounce) can beef broth
1 (12 fluid ounce) can beer
1 medium onion, cut into chunks
8 cloves garlic, chopped, or more to taste
10 medium red potatoes, cut into chunks
1 cup baby carrots

Nutrition Info

610.6 calories
carbohydrate: 63.6 g
cholesterol: 100.3 mg
fat: 16.5 g
fiber: 7.1 g
protein: 47.6 g
saturatedFat: 5.8 g
servingSize: -
sodium: 342.9 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Season rump roast with salt and pepper and sprinkle with curry powder.

  2. Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.

  3. Add beef broth, beer, onion, and garlic, bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  4. Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

Recipe Yield

6 servings

Recipe Note

A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.

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