Rump Roast with Beer and Garlic

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

Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
6 servings


  • 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


  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.

Cook's Note:

You can use 4 medium russet potatoes in place of the 10 red potatoes.

Nutrition Facts (per serving)

611 Calories
17g Fat
64g Carbs
48g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 611
% Daily Value *
Total Fat 17g 21%
Saturated Fat 6g 29%
Cholesterol 100mg 33%
Sodium 343mg 15%
Total Carbohydrate 64g 23%
Dietary Fiber 7g 25%
Total Sugars 5g
Protein 48g
Vitamin C 34mg 169%
Calcium 68mg 5%
Iron 6mg 34%
Potassium 2279mg 48%

* 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.

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