Wholesale Grassfed Beef Rump Roast

Break out the crock pot, its a low and slow cooking kind of day. These savory 3.25lb pieces of 100% grass and grass finished rumps will feed the whole family plus leftovers. Offered individually or you can bundle three 3.25lb rump roasts together for a 5% savings! Save an additional 5% by selecting a monthly subscription that's conveniently delivered to your door! A minimum of two purchases is required, after that you can cancel at anytime. Recipe Red Wine Braised Rump Roast with Mushrooms Ingredients: * 1 Rump roast (about 3-4 lbs) * 2 tablespoons olive oil * 1 large onion, finely chopped * 3 carrots, sliced * 3 cloves garlic, minced * 1 cup button mushrooms, sliced * 2 cups red wine * 2 cups beef broth * 2 tablespoons tomato paste * 2 bay leaves * 1 tablespoon fresh thyme leaves * Salt and black pepper to taste Instructions: Preheat the Oven: Preheat your oven to 325°F (163°C). Sear the Rump Roast: In a large oven-safe pot, heat olive oil over medium-high heat. Sear the rump roast on all sides until browned. Remove the roast from the pot and set it aside. Saute Vegetables: In the same pot, add chopped onions, sliced carrots, minced garlic, and sliced mushrooms. Saute until the vegetables are softened and lightly browned. Deglaze with Red Wine: Pour in the red wine, scraping the bottom of the pot to release any flavorful bits. Bring it to a simmer and let it cook for a few minutes. Add Broth and Flavorings: Pour in the beef broth and add tomato paste, bay leaves, and fresh thyme. Stir to combine. Return Rump Roast: Place the seared rump roast back into the pot, ensuring it is partially submerged in the liquid. Braise in the Oven: Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours or until the rump roast is fork-tender. Check and Adjust: Periodically check the roast, basting it with the liquid. Add more broth if needed. Season with salt and black pepper to taste. Rest and Serve: Once done, remove the pot from the oven. Allow the rump roast to rest for a few minutes before slicing. Slice and Serve with Sauce: Slice the rump roast against the grain into thick slices. Serve with the vegetables and the flavorful red wine-mushroom sauce. This succulent and richly flavored rump roast is perfect for a hearty dinner. The combination of red wine, mushrooms, and aromatic herbs creates a deliciously comforting dish. History Rump Roast The Rump Roast, also known as the bottom round roast, is a flavorful and economical cut of beef sourced from the rump or hindquarter of the cow.