Take advantage of local weekly specials and beat our local heat wave by picking up a boneless beef rump roast, on special at Cosentino's this week for $2.99 a pound, and letting it slow cook all day in your crock pot. This Crock Pot Red Wine Rump Roast recipe results in an unbelievably tender roast beef without your oven heating up your house. And the secret to the rich, savory red wine sauce is adding quick-cooking tapioca with the other ingredients to the crock pot.
2 carrots, peeled and chopped
2 celery stalks, trimmed and chopped
1 yellow onion, peeled and chopped
4 garlic cloves, peeled and minced
3 tablespoons quick-cooking tapioca
1 & 1/2 to 2 pound boneless beef rump roast
1 14.5 ounce can fire-roasted diced tomatoes
1 cup beef broth or stock
1 cup dry red wine (Can be a chianti, cabernet, merlot, zinfandel, pinot noir - whatever you like to drink. It doesn't have to be expensive but it should be a good enough wine that is enjoyable to drink. Just make sure it is not a sweet wine. Suggestion: Cosentino's has Gnarly Head Zinfandel on special this week for $8.99 a bottle.)
1 tablespoon dried Italian seasoning (or 1 teaspoon dried oregano leaves, 1 teaspoon dried thyme leaves, 1 teaspoon chopped dried rosemary leaves and 1 teaspoon dried marjoram leaves)
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
- Place the chopped carrot, celery, onion and minced garlic in the bottom of the crock pot.
- Sprinkle the tapioca evenly over the vegetables.
- Place the rump roast on top of the vegetables.
- Pour in the un-drained can of diced tomatoes, beef broth and red wine.
- Add the Italian seasoning, bay leaf, salt and pepper.
- Cook on low setting for 8 - 10 hours.
- Remove roast from crock pot.
- Remove and discard bay leaf.
- If you have a hand-held immersion blender, use it to briefly blend the sauce in the crock pot until smooth. If you don't have an immersion blender, simply ladle the sauce into a blender or processor and blend or process until smooth. (Note: this step can be skipped as well. The sauce just won't be smooth but it will be just as tasty!)
- With a sharp carving knife, thinly slice the roast and arrange the slices on a serving platter. Drizzle some of the red wine sauce over the meat slices and pour the rest into a serving dish to serve alongside the roast beef. (Serves about 6 with some leftover beef that is delicious to make tacos or roast beef sandwiches the next day!)
Crock Pot Red Wine Rump Roast is delicious served with cooked buttered noodles or Mom's Mashed Potatoes, both of which are quick to make and will not heat up your kitchen. For a quick and easy vegetable side dish to the meal, try:
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