Rump Roast Recipe

Red wine and tomatoes, along with spices and chopped vegetables, make this a very flavorful pot roast.

Cook Time: 2 hours, 30 minutes

Ingredients:

• 1 beef rump roast, about 3 to 4 pounds
• 2 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon dried crushed marjoram
• 1 can (14.5 ounces) diced tomatoes
• 1/2 cup dry red wine
• 1/2 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1 clove garlic, crushed
• 2 teaspoons sugar
• 1/4 teaspoon ground cinnamon
• dash allspice
• 1/4 cup all-purpose flour

Preparation:

Directions for rump roast recipe
In a Dutch oven or large kettle, brown rump roast in the vegetable oil. Season with 1 teaspoon salt and the marjoram. Add tomatoes, wine, onion, green bell pepper, garlic, sugar, and cinnamon and allspice. Cover and cook over low heat for about 2 1/2 hours, until rump roast is tender. Remove rump roast to a platter and keep warm.

Gravy - Pour pan juices into a large measuring cup; skim off excess fat. Return 1 1/2 cups of juices to the pan. In another cup, stir 1/2 cup cold water into the 1/4 cup flour. Stir until smooth; add to juices. Cook, stirring, until thickened and bubbly. Serve with sliced rump roast.

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Rump Roast Recipe with Vegetables
Savory Roast Recipe with Vegetables
Easy Pot Roast with Rump Roast
Italian Beef Rump Roast Recipe

Pot Roasts
Oven Roasts