• 8servings

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Nutrition Info . . .

VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Silicon, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 carrots, diced

  2. 2 celery ribs, diced

  3. 1 onion, diced

  4. 4 garlic cloves, minced

  5. 2 1/4 cups beef broth

  6. 3 pounds rump roast

  7. 1 1/4 cups red wine

  8. 1/2 pound mushrooms, sliced

  9. 1 tablespoon cornstarch

Instructions Jump to Ingredients ↑

  1. In a large pot, mix together diced carrots, diced celery ribs, diced onion, minced garlic cloves, and beef broth. Cover and cook over low heat, about 20 minutes.

  2. Meanwhile, broil a rump roast 4-inches from the heat until lightly browned on all sides, about 3 minutes per side. Place beef in pot with vegetables along with pan drippings and 1/2 cup red wine. Cover pot tightly and simmer over very low heat until tender, about 2 to 2 1/2 hours.

  3. Remove the beef to a warm platter, cover, and keep warm in the oven.

  4. Strain the sauce into a medium saucepan. Add sliced mushrooms and boil until the sauce is reduced by one third and is thickened. Mix together 3/4 cup red wine and cornstarch. Stir into the sauce and cook, stirring, until thickened. Serve the sauce with the sliced roast.


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