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  • 6servings
  • 755calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 beef rump roast (4 to 5 lb.)

  2. 2 teaspoons kosher salt

  3. 1/2 teaspoon black pepper

  4. 2 tablespoons canola oil or other vegetable oil

  5. 1 cup red wine or beef broth

  6. 1 large onion, sliced

  7. 1 (15 oz.) can beef broth

  8. 1 packet dried onion soup mix

  9. 2 loaves French bread

Instructions Jump to Ingredients ↑

  1. Season roast with salt and pepper. Heat oil in a large skillet or pot over medium-high heat. When pan is hot, add seasoned rump roast and cook, turning, until browned on all sides, about 1 1/2 minutes per side. Transfer roast to slow cooker.

  2. Pour red wine into skillet and, using a wooden spoon, scrape bottom of pan to incorporate all browned bits of meat. Cook for 2 minutes to reduce liquid. Pour liquid over meat.

  3. Add onion, broth and onion soup mix to pot; stir to mix. Cover and cook on low heat for 5 hours. Remove roast and slice.

  4. Arrange meat on a platter and pour onion sauce over meat. Cut 4-inch lengths from bread, split lengthwise and toast for sandwiches. Have everyone layer meat on bread, pouring sauce on top to moisten.

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