Perfect Rump Roast
Description
This marinated rump roast is perfectly cooked on a bed of vegetables until fall-apart tender and delicious in this easy slow cooker recipe.
Ingredients
•
3/4 cup red wine, divided
•
7 tablespoons olive oil, divided
•
1 1/2 tablespoons kosher salt
•
2 teaspoons Italian seasoning
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1 teaspoon red wine vinegar
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1/2 teaspoon ground black pepper
•
1 pinch garlic salt
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1 (2 1/2 pound) rump roast
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1 tablespoon salted butter
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5 medium carrots, halved
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5 stalks celery, cut into large chunks
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1 cup vegetable broth
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1 large Spanish onion, chopped
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1 large bunch fresh parsley, chopped
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2 cloves garlic, minced
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salt and ground black pepper to taste
Directions
1
Whisk 1/4 cup wine, 3 tablespoons oil, 1 1/2 tablespoons kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl; pour into a resealable plastic bag. Add rump roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
2
Remove roast from marinade and shake off excess. Discard remaining marinade.
3
Melt butter in a large skillet over medium-high heat. Add roast; sear, turning to brown all sides, about 10 minutes.
4
Place roast in a slow cooker. Add carrots, celery, broth, onion, parsley, remaining 1/2 cup wine, remaining 4 tablespoons 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).