Rump Roast Braised in Red Wine


Rump Roast Braised in Red Wine

By braising your beef in red wine, you can give it a lot of rich flavor without all the fat. Rump Roast Braised in Red Wine is an elegant meal to use during a special occasion or for any healthy weeknight meal. Beef is a great option for high-protein diets and for a million-dollar taste. Use some fresh herbs to complete this simple healthy recipe.

Preparation Time10 min

Cooking Time2 hr 30 min


  • 2 cups dry red wine
  • 2 carrot, chopped
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 1 bay leaf
  • 1 sprig rosemary
  • 2 whole clove
  • 3 pounds rump roast or bottom round, trimmed
  • 2 tablespoons olive oil
  • 1 cup beef broth
  • 3 tablespoons tomato paste
  • 1 teaspoon salt


To make the marinade:

  1. In a large pot, combine the ingredients. Add the beef, then cover the pan and refrigerate.
  2. Marinate the meat, turning it every half hour for at least 2 hours. Remove the beef from the marinade and pat it dry with paper towels. Save the marinade.

    To make the beef: 
  1. In a Dutch oven or casserole, heat the olive oil. Add the beef and brown on all sides.
  2. Pour the marinade into the pot with the beef. Add the beef broth.
  3. Cover the pan and simmer for 2-1/2 hours, adding more water or stock, if necessary. 
  4. Stir in the tomato paste and season with salt. Simmer 30 minutes more.

NOTES : I add cornstarch and a lot more vegetables. I also marinade the meat longer. This is good with wide noodles.


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