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Beef rump roast

Explore 3 recipes and more

Benedetta's Tuscan Pot Roast

Ingredients
  • 1 tablespoon chopped fresh rosemary
  • 1 strip lemon zest, minced
  • Coarse salt and freshly ground pepper
  • 2 to 3 pounds beef rump roast, in one piece
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard, (optional)
  • 1/2 cup red wine, any variety
  • 2 to 4 tablespoons Homemade Chicken Stock Homemade Chicken Stock
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Beef Ragu with Pasta

Ingredients
  • 1 beef rump roast (about 3 pounds)
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil
  • 3 medium onions, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 5 garlic cloves, thinly sliced
  • 1 pound cremini mushrooms, cut into 1/2-inch-thick slices
  • 3 tablespoons fresh oregano leaves
  • 1 can (28 ounces) whole peeled plum tomatoes with juice
  • 2 cups dry red wine
  • 1/2 teaspoon red-pepper flakes
  • 1 pound penne or other tubular pasta
  • Shaved Parmesan cheese, for garnish
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Beef Bourguignon

Time:3 hours 15 mins
Other Ideas:
French, Main course, Red wine, Stews
Ingredients
  • 3 tablespoons olive oil
  • 8 ounces button mushrooms (trimmed), quartered if large
  • 3 pounds boneless beef rump roast, cut into 1-inch pieces
  • Coarse salt and ground pepper
  • 5 strips bacon, cut into 1/2-inch pieces
  • 1 tablespoon tomato paste
  • 2 tablespoons all-purpose flour
  • 3 cups dry red wine
  • 2 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 garlic clove, smashed and peeled
  • 4 carrots, peeled and cut into 1-inch pieces
  • 10 ounces pearl onions, peeled
  • 1 tablespoon butter, cut into pieces
  • 2 tablespoons fresh parsley, chopped (optional)
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