Rump Roast with Beer and Garlic

Rump Roast with Beer and Garlic

by Elliot Rousseau 1 year ago
0 (0)
2 hours
610.6 kcal
63.6 g carbs
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Description

A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.

Ingredients
  • 3 pounds rump roast
  • salt and ground black pepper to taste
  • ½ teaspoon curry powder
  • 1 (14 ounce) can beef broth
  • 1 (12 fluid ounce) can beer
  • 1 medium onion, cut into chunks
  • 8 cloves garlic, chopped, or more to taste
  • 10 medium red potatoes, cut into chunks
  • 1 cup baby carrots
Directions
  1. 1. Season rump roast with salt and pepper and sprinkle with curry powder.
  2. 2. Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
  3. 3. Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. 4. Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.
Nutrition Facts
serving: 6 servings
calories: 610.6 kcal
carbohydrates: 63.6 g
protein: 47.6 g
saturated fat: 5.8 g
cholesterol: 100.3 mg
sodium: 342.9 mg
fiber: 7.1 g
sugar: 5.4 g