Simple, delicious, and comforting, this recipe is infused with rich flavors. It takes less time than other recipes and makes a great addition to your menu whether it’s a family dinner or a Sunday gathering.
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 8
Ingredients:
- 5-pound rump roast, trimmed and tied
- 1/4 cup Light olive oil
- 2 cups dry red wine
- 2 cups chicken broth
- 1 head of peeled garlic cloves
- 6 chopped carrots
- 4 chopped celery
- 4 onions, cut into wedges
- 1/4 cup tomato paste
- 4 Sprigs rosemary
- 2 Fresh bay leaves
- Himalayan pink salt and freshly cracked black pepper
Instructions:
- Begin by puncturing the roast and filling the punctures with garlic cloves. Season the meat generously with salt and pepper.
- In a Dutch oven, heat the olive oil over medium-high heat. Once it starts shimmering, add the roast and sear it on all sides until browned. Then, set the roast aside.
- Add the remaining garlic, onions, carrots, celery, and bay leaves to the Dutch oven. Season this mixture with salt and pepper.
- Cover the pot and allow the vegetables to cook for approximately 10 minutes, occasionally stirring. Introduce the wine and tomato paste, and pour in the chicken broth.
- Return the seared roast to the pot and let it cook for about 3 hours. After roasting, place the roast on a wire rack to cool for 15 minutes before carving.
Nutrition facts (per serving):
- Calories: 482kcal
- Carbohydrates: 18g
- Protein: 48g
- Fat: 19g
- Saturated Fat: 6g
- Cholesterol: 146mg
- Sodium: 366mg
Keep in mind that the nutritional information offered here is a general approximation and may differ depending on the specific brands of ingredients and portion sizes you choose.
Cooking Tips:
- For added flavor, you can rub the roast with Italian seasoning before searing it.
- Use a meat thermometer to ensure the roast reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).
- You can turn the pan juices into a rich gravy by thickening them with a cornstarch slurry.