Perfect Rump Roast

Name: Perfect Rump Roast
Prep time: 20 min
Cook time: 550 min
Total time: 1050 min
Ingredients: 0.75 cup red wine, divided; 7 tablespoons olive oil, divided; 1.5 tablespoons kosher salt; 2 teaspoons Italian seasoning; 1 teaspoon red wine vinegar; 0.5 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

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Seasoned rump roast in a bed of vegetables. Slow-cooked to perfection.

Recipe by Maria P

Published on October 7, 2008

Prep Time:

20 mins

Cook Time:

9 hrs 10 mins

Additional Time:

8 hrs

Total Time:

17 hrs 30 mins

Servings:

6

Jump to Nutrition Facts

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

Directions

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.
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).

Nutrition Facts (per serving)

439	Calories
29g	Fat
12g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 439
% Daily Value *
Total Fat 29g	37%
Saturated Fat 7g	36%
Cholesterol 72mg	24%
Sodium 1714mg	75%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	11%
Total Sugars 5g
Protein 28g
Vitamin C 24mg	120%
Calcium 76mg	6%
Iron 4mg	21%
Potassium 756mg	16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.