Round Rump Roast

Round Rump Roast


  • 1 3-lb La Cense Round Rump Roast
  • 1 tablespoon shortening
  • 3/4 cup dry red wine
  • 3/4 cup beef broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground thyme
  • 1/4 teaspoon pepper
  • 3/4 bay leaf
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour


In a Dutch oven or Crock Pot, brown the meat slowly on all sides in hot shortening. Add 1/2 cup of the dry red wine, the beef broth, onion, salt, thyme/pepper, bay leaf, and garlic. Cover; roast at 325° until meat is tender, which will take about 2 to 2 1/2 hours. Our roasts are 100% grass-fed, which means they have a lower fat content than conventional grain-fed beef and will consequently cook relatively quickly. Remove strings from roast. Transfer meat to serving platter; keep warm. Discard bay leaf. Skim excess fat from pan juices; add water to juices to make 2 cups. Return juices to pan. Blend remaining 1/2 cup wine with flour; stir into juices. Cook and stir until thickened and bubbly. Pass gravy with meat.

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