Ingredients
6
6 servings
- •¾ cup red wine, divided
- •7 tablespoons olive oil, divided
- •1 ½ tablespoons kosher salt
- •2 teaspoons Italian seasoning
- •1 teaspoon red wine vinegar
- •½ teaspoon ground black pepper
- •1 pinch garlic salt
- •1 (2 1/2 pound) rump roast
- •1 tablespoon salted butter
- •1 cup vegetable broth
- •1 large Spanish onion, chopped
- •1 large bunch fresh parsley, chopped
- •5 medium carrots, halved
- •5 stalks celery, cut into large chunks
- •2 cloves garlic, minced
- •salt and ground black pepper to taste
Instructions
- Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
- Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 439
- Carbohydrate: 12g
- Fat: 29g
- Fiber: 3g
- Protein: 28g
- Sugar: 5g
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