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Categories:
rump roast vegetable oil pepper carrots onion garlic tomato sauce red wine Worcestershire sauce salt basil cornstarch cold water
Viewed: 57 - Published at: a year agoIngredients
- 1 boneless beef rump roast (3.5 to 4 lb.)
- 1 Tbsp. vegetable oil
- 1 tsp. pepper
- 2 medium carrots, grated
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (8-oz) tomato sauce
- 1/4 c. red wine or beef broth
- 1 Tbsp. Worcestershire sauce
- 1/2 tsp. salt
- 1/2 tsp. each dried basil, marjoram, oregano and thyme
- 3 Tbsp. cornstarch
- 3 Tbsp. cold water
Method
- Cut roast in half; brown in a Dutch oven in oil on all sides. Sprinkle with pepper.
- Place the carrots, onion and garlic in a 5-quart slow cooker; top with the roast.
- In a bowl, combine the tomato sauce, wine or broth, Worcestershire sauce and seasonings; pour over roast.
- Cover and cook on low for 8 to 10 hours or until meat is tender.
- Remove meat and keep warm.
- Skim fat from cooking juices; pour into a saucepan.
- Bring to a boil.
- In a small bowl, combine the cornstarch and water until smooth; stir into cooking juices.
- Return to a boil; cook and stir for 1 to 2 minutes or until thickened.
- Serve with sliced beef.
- Yield:
- 12 to 14 servings.
