Red Wine Rump Roast


This is the kind of cooking that will drive people cra cra if they come to your house while it’s cooking!  The smells…the scents…the aromas~~oh, yeah, you’ll be winning friends who want to be invited to dinner.  Scents like this remind me of growing up, going to my Grandma’s house, or coming home from school on a rainy and cold wintry West Virginia day, walking into our little shoebox size house and knowing that Mom was there in the kitchen slaving away for us heathen children who had no idea how healthy and fresh her cooking was…well, at the time, but now as an adult, knowing that she was leap years beyond her times in serving up farm to table dinners, on a shoestring budget, and giving us kids good nutritious food!

If there’s anything left of the ‘Red Wine Rump Roast’ scrape out that pan, add a little water to deglaze and get all the good stuff left in there, put in a container and make some beef veggie soup!  One more thing, yes, you could do this in a slow cooker, but there’s just something for me about the oven that adds to the memories!  If you use the slow cooker, consider the browning in a skillet first to get a nice golden brown finish on your rump!
Red Wine Rump Roast
Preheat oven to 325 then to 200
Serves: 4
What you need:
1/4 cup canola oil
2 1/2 to 3 lb rump roast
2 tsp sea salt
2 tsp pepper
2 tsp Gyro Seasoning (can substitute your fave combination)
1 can Cream of Onion soup
2 cups red wine (use a good one suitable for drinking!)
4+ cups water
Red Wine Rump Roast
What you do:
In a very large heavy skillet on medium high, heat the oil.  Gently make criss-cross scoring on 3 sides the rump roast (not the bottom) using a sharp knife making diagonal slits (about 1/8″ deep).  Then sprinkle the rump roast all over with the salt, pepper and Gyro seasoning patting into the meat.  Sear the rump roast in the hot oil on all sides.

Add the onion soup on top of the roast and let it drizzle into the pan.  Add the red wine and blend into the soup.  Add about 3 cups of water and blend.  Put a heavy lid on the roast (you may want to double foil and then put the lid to achieve better closure).  Place in a 325 preheated oven cooking for an hour and a half.  Check a couple of times to add water.  (Note:  You want to keep the water level at about 2-3″ deep)Reduce  heat to 200, add water if needed and cook another 1 1/2 to 2 hours.  Remove and let rest about 15 minutes.  Slice with a very sharp knife into about 3/4″ slices, and let this sit in the gravy juices another 15-20 minutes.  Ready to serve with whatever your heart desires!
Red Wine Rump Roast
©Alice D’Antoni Phillips