Name: Rump Roast with Beer and Garlic
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Rump roast - 3 pounds; Salt and ground black pepper to taste - 3 pounds; Curry powder - ½ teaspoon; Beef broth - 1 (14 ounce) can; Beer - 1 (12 fluid ounce) can; Onion, cut into chunks - 1 medium; Garlic, chopped, or more to taste - 8 cloves; Red potatoes, cut into chunks - 10 medium; Baby carrots - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Rump Roast with Beer and Garlic

1. Rump roast - 3 pounds

2. Salt and ground black pepper to taste - 3 pounds

3. Curry powder - ½ teaspoon

4. Beef broth - 1 (14 ounce) can

5. Beer - 1 (12 fluid ounce) can

6. Onion, cut into chunks - 1 medium

7. Garlic, chopped, or more to taste - 8 cloves

8. Red potatoes, cut into chunks - 10 medium

9. Baby carrots - 1 cup

How to cook deliciously - Rump Roast with Beer and Garlic

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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