Back arrow Recipe details
search icon
Dinner
share icon Share

Braised Beef Rump Roast

time icon

3h 50min

servings icon

6 servings

0

0 Reviews
cook this dish Cook this dish

This tender and flavorful braised beef rump roast is a comforting, hearty meal perfect for family dinners or special occasions. The beef is slowly simmered with aromatic vegetables and herbs in a rich red wine sauce until it's melt-in-your-mouth tender. Serve this classic dish with creamy mashed potatoes and your favorite steamed vegetables for a satisfying and wholesome dinner.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Season the beef

Generously season the beef rump roast on all sides with salt and black pepper.

2
Brown the beef

Heat olive oil in a large Dutch oven over medium-high heat. Add the seasoned beef and brown on all sides, about 3-4 minutes per side. Remove the browned beef and set it aside.

3
Prepare the vegetables

Roughly chop the onion, carrots, and celery. Mince the garlic cloves.

4
Sauté the vegetables

In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

5
Add liquids and seasonings

Stir in the beef broth, red wine, and tomato paste. Add the thyme sprigs and bay leaves. Bring the mixture to a simmer.

6
Braise the beef

Return the browned beef to the Dutch oven, nestling it into the liquid. Cover the pot with a tight-fitting lid and transfer it to a preheated 325°F (165°C) oven. Braise for 3 to 3 1/2 hours, or until the beef is tender and easily shreds with a fork.

7
Shred the beef

Remove the beef from the Dutch oven and transfer it to a cutting board. Using two forks, shred the beef into bite-sized pieces.

8
Strain the sauce

Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the strained liquid to the Dutch oven and bring it to a simmer over medium heat. Cook until the sauce has thickened slightly, about 5 minutes.

9
Combine beef and sauce

Return the shredded beef to the Dutch oven, stirring to coat it evenly with the sauce. Taste and adjust the seasoning with salt and pepper if needed.

10
Serve

Serve the braised beef rump roast hot, garnished with fresh thyme leaves if desired. Enjoy with your favorite side dishes, such as mashed potatoes and steamed vegetables.

Ratings
0
Comments (0)
Recipe image