Ingredients Jump to Instructions ↓

  1. 1 1/2 pound(s) rump roast

  2. Kosher salt

  3. Freshly ground black pepper

  4. 1 tablespoon(s) olive oil

  5. 1 carrot, diced

  6. 1 onion, coarsely chopped

  7. 1 rutabaga, peeled and cut into 1 inch chunks

  8. 4 garlic cloves, minced

  9. 1 cup(s) red wine

  10. 2 cup(s) tomato sauce

  11. 2 bay leaves

Instructions Jump to Ingredients ↑

  1. Season the roast with salt and pepper. Heat the oil in a large cast iron pan. Sear all sides of the meat and place into the slow cooker.

  2. Throw the carrot and the onion into the pan. Saute until starting to brown. Add in the garlic for about 30 seconds. Add them to the slow cooker along with the rutabaga chunks.

  3. With the pan off the heat, deglaze with the wine. Pour into the slow cooker. Add the tomato sauce and the bay leaves. Mix as best you can, then cook on low for 7-8 hours. Serve over pasta, polenta, mashed potatoes, winter squash, etc.


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