Rump Roast with Beer and Garlic
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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. Season rump roast with salt and pepper and sprinkle with curry powder.
- 2. Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
- 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. 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