Slow Cooked Beef Rump
A rich, deeply savory winter dinner made by slowly braising a lean beef rump roast with aromatics, herbs, broth, and red wine until it becomes fall-apart tender. Minimal prep, big flavor, and perfect for cold nights.
Equipment
- Dutch oven or heavy pot
- tongs
- cutting board
- strainer
Ingredients
- beef rump roast (2–3 pounds)
- salt and pepper
- 2 tbsp oil (olive or avocado)
- onion, chopped
- carrot, chopped
- celery, chopped
- 1 tbsp tomato paste
- 1 cup dry red wine (or broth + balsamic substitute)
- beef broth (enough to come halfway up roast)
- fresh rosemary sprigs
- fresh thyme sprigs
- 1 bay leaf
Instructions
- Pat the beef rump dry and season with salt and pepper. Heat oil in a Dutch oven and sear the beef on all sides until deeply browned. Remove and set aside.
- Add chopped onion, carrot, and celery. Sauté 5–7 minutes, scraping up browned bits.
- Stir in tomato paste and cook 1 minute. Add wine and simmer 3 minutes to deglaze fully.
- Return beef to pot. Add enough beef broth to come halfway up the roast. Add rosemary, thyme, and bay leaf.
- Cover and cook in a 300°F (150°C) oven for 3–4 hours until fork-tender.
- Remove beef and rest 15 minutes. Strain braising liquid and serve it as a sauce over sliced or shredded beef.
Notes
Sear the beef well for maximum flavor. Substitute wine with extra broth and a splash of balsamic if preferred. Serve with mashed potatoes, polenta, egg noodles, or crusty bread.