Name: Perfect Rump Roast
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Red wine, divided - ¾ cup; Olive oil, divided - 7 tablespoons; Kosher salt - 1 ½ tablespoons; Italian seasoning - 2 teaspoons; Red wine vinegar - 1 teaspoon; Ground black pepper - ½ teaspoon; Garlic salt - 1 pinch; Rump roast - 1 (2 1/2 pound); Salted butter - 1 tablespoon; Vegetable broth - 1 cup; Spanish onion, chopped - 1 large; Fresh parsley, chopped - 1 large bunch; Carrots, halved - 5 medium; Celery, cut into large chunks - 5 stalks; Garlic, minced - 2 cloves; Salt and ground black pepper to taste - 2 cloves

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Perfect Rump Roast

1. Red wine, divided - ¾ cup

2. Olive oil, divided - 7 tablespoons

3. Kosher salt - 1 ½ tablespoons

4. Italian seasoning - 2 teaspoons

5. Red wine vinegar - 1 teaspoon

6. Ground black pepper - ½ teaspoon

7. Garlic salt - 1 pinch

8. Rump roast - 1 (2 1/2 pound)

9. Salted butter - 1 tablespoon

10. Vegetable broth - 1 cup

11. Spanish onion, chopped - 1 large

12. Fresh parsley, chopped - 1 large bunch

13. Carrots, halved - 5 medium

14. Celery, cut into large chunks - 5 stalks

15. Garlic, minced - 2 cloves

16. Salt and ground black pepper to taste - 2 cloves

How to cook deliciously - Perfect Rump Roast

1. Stage

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 or overnight.

2. Stage

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.

3. Stage

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).