Perfect Rump Roast

• portionen: 6 servings
• aktive zeit: 20 minutes
• gesamtzeit: 17 hours 30 minutes

Zutaten

¾ cup red wine, divided

7 tablespoons olive oil, divided

1 ½ tablespoons kosher salt

2 teaspoons Italian seasoning

1 teaspoon red wine vinegar

½ teaspoon ground black pepper

1 pinch garlic salt

1 (2 1/2 pound) rump roast

1 tablespoon salted butter

5 medium carrots, halved

5 stalks celery, cut into large chunks

1 cup vegetable broth

1 large Spanish onion, chopped

1 large bunch fresh parsley, chopped

2 cloves garlic, minced

salt and ground black pepper to taste

Anweisungen

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.

Remove roast from marinade and shake off excess. Discard remaining marinade.

Melt butter in a large skillet over medium-high heat. Add roast; sear, turning to brown all sides, about 10 minutes.

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).

Nährwertangaben

• Kalorien: 439 kcal
• Gesamtfett: 29 g
• Gesättigtes Fett: 7 g
• Ungesättigtes Fett: 0 g
• Cholesterin: 72 mg
• Natrium: 1714 mg
• Gesamtkohlenhydrate: 12 g
• Ballaststoffe: 3 g
• Zucker insgesamt: 5 g
• Eiweiß: 28 g