Beef Rump Roast in Hearty Sauce

Ludi Hughes

By
@ludihughes

I have been cooking this recipe since I came here in the United States. My family loves this recipe.


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Rating:

Comments:

Serves:

10

Prep:

1 Hr

Cook:

2 Hr

Ingredients

6 lb
beef rump roast
2 slice
tomatoes
1 slice
onions
1 sprig(s)
fresh thyme
1 sprig(s)
fresh rosemary
1 1/2 c
red wine
2 c
beef stock
1 Tbsp
sea salt
1 Tbsp
pepper
1 Tbsp
canola oil
6 medium
potatoes
3 stick
celery cut into 3
5 medium
carrots cut into 2

Directions Step-By-Step

1
Spread the salt and pepper over beef rump roast. Brown the roast on canola oil in the roast pan. When brown, take it out the roast pan and put it aside.
2
Sautee the onions until brown. Then add the tomatoes. Let it boil then add red wine and beef stock. Then add the sprigs of thyme and rosemary. Let it boil for 15 minutes.
3
Then add back the rump roast to the boiling mixture. Then add potatoes, celery and carrots. Let it boil for 15 minutes.
4
After the boil, transfer the roast pan in the oven and let it bake for 3 hours or until tender. Transfer the roast into a nice serving big plate together with the carrots and potatoes. Leave the rest inside the roast pan. Discard all the other ingredients and just get the sauce from the rump roast. Make a gravy out of the beef rump roast. Serve it together with the plate of beef rump roast.

About this Recipe

Course/Dish: Beef, Roasts