Italian Rump Roast

Indulge in the rich, hearty flavors of this classic Italian Rump Roast, a comforting one-pot meal perfect for family dinners or special occasions. Featuring a tender 3-pound beef rump roast seared to golden perfection, this recipe is infused with the aromatic blend of Italian seasoning, dried basil, and oregano, with a touch of crushed red pepper flakes for subtle heat. Slow-cooked alongside sweet carrots, tender celery, and a robust tomato and beef broth sauce, this dish is a symphony of savory goodness. Fresh rosemary, thyme, and bay leaves elevate the depth of flavor, while the gentle oven braising ensures the roast is melt-in-your-mouth tender. Serve it with the rich sauce and vegetables for a soul-warming meal that pairs beautifully with crusty bread or creamy polenta. Perfect for slow-cooking enthusiasts, this Italian-inspired dish transforms humble ingredients into a rustic masterpiece!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 6

Ingredients

• 3 pounds beef rump roast
• 2 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 cup beef broth
• 1 can (28 ounces) crushed tomatoes
• 2 sprigs fresh rosemary sprigs
• 4 sprigs fresh thyme sprigs
• 2 leaves bay leaves
• 4 medium carrots
• 3 stalks celery stalks

Directions

Step 1

Pat the rump roast dry with paper towels to ensure a good sear. Season it evenly with 1 teaspoon of kosher salt and 1 teaspoon of black pepper.

Step 2

Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the roast on all sides until it is golden brown, about 2-3 minutes per side. Remove the roast from the pot and set aside.

Step 3

Reduce the heat to medium and add the diced onion, stirring to scrape up any browned bits at the bottom of the pot. Cook until the onion is softened, about 5 minutes.

Step 4

Add the minced garlic to the pot and cook for 1 minute, until fragrant. Stir in the Italian seasoning, dried basil, dried oregano, and crushed red pepper flakes.

Step 5

Pour in the beef broth and use a wooden spoon to deglaze the pot by scraping up all the flavorful bits stuck to the bottom.

Step 6

Stir in the crushed tomatoes, then return the seared roast to the pot. Nestle the rosemary sprigs, thyme sprigs, and bay leaves around the roast.

Step 7

Peel and chop the carrots into large chunks. Chop the celery stalks into similar-sized pieces. Add the carrots and celery to the pot, arranging them around the roast.

Step 8

Bring the mixture to a gentle simmer. Cover the Dutch oven with its lid and transfer it to an oven preheated to 300°F (150°C).

Step 9

Cook the roast for 4 hours, or until it is fork-tender. Check the roast periodically to ensure it is not drying out, adding a bit of beef broth if necessary.

Step 10

Once cooked, carefully remove the roast from the pot and let it rest for 10 minutes before slicing. Remove the bay leaves and herb sprigs from the sauce.

Step 11

Serve the sliced roast with the cooked vegetables and sauce. Optionally, garnish with fresh parsley for added color and flavor.

Nutrition Facts

Serving size	2985.4 grams (2985.4g)

Amount per serving	% Daily Value*
Calories	3620

Total Fat 208.50g	267%
Saturated Fat 74.40g	372%
Polyunsaturated Fat 2.90g
Cholesterol 1089mg	363%
Sodium 3176mg	138%
Total Carbohydrate 89.40g	33%
Dietary Fiber 25.20g	90%
Total Sugars 44.30g
Protein 342.90g	686%

Vitamin D 0IU	0%
Calcium 546mg	42%
Iron 47mg	259%
Potassium 7780mg	166%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 52.0%

Protein: 38.0%

Carbs: 9.9%