So many people stay away from the tougher cuts of beef because they just do not know how to cook them properly to make them tender. This is such a shame because they have the best beef flavor and if cooked correctly are tender and delicious.
This recipe takes one of those cuts the Rump roast and turns it into a one pot wonder.
Braised Beef In Red wine Tomato Sauce By David Green
500 grams to 1 kilo of Beef rump roast
Coat roast in:
fresh ground pepper
1/4 cup olive oil
2 cloves garlic
3 large carrots
5 medium potatoes
1 medium onion
8 brown mushrooms
3/4 cup red wine
400 grams chopped tomato
1 Cup Beef stock
1 tsp thyme
4 bay leaves
First you will need to coat the roast in the seasoning.
You want to sear the roast in a dutch oven on all sides and set aside.
Add the garlic and onions and saute for a minutes then add the carrots and saute an additional 2 minutes. Add the potatoes and saute another 2 minutes and lastly add the mushrooms and saute an additional minute. Now you need to deglaze the pan with the red wine and cook for an additional 2 minutes. Replace the meat in the center of the dutch oven then add the bay leaves, tomatoes, an additional 1/4 cup of red wine, 1 cup of beef stock, 4 bay leaves, and a tsp of thyme cover.
Cook for 2 hours.
This can also be made in a crock pot you just need to sear off the roast before you add it to the crock pot and simply add all the ingredients to the crock pot turn it on low and go to work.
Either way you decide to cook this, in a dutch oven or in a crock pot it will come out moist and delicious every time. Enjoy