Tuscan Rump Roast Recipe

Tuscan Rump Roast Recipe

  • 2 pounds beef rump roast, USDA choice
  • 1 tablespoon fresh rosemary, minced
  • 1 slice lemon zest, minced
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon salt
  • 1/3 cup red wine
  • 1 cup chicken stock
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Kitchen Bouquet
  1. Season the meat with salt and pepper and let it rest while mincing the lemon zest and rosemary.
  2. In a large heavy pot, heat the olive oil on medium-high heat. Brown the roast on all sides; about 3 minutes per side.
  3. Meanwhile; mix together the wine, stock, mustard, zest, rosemary and any left over salt and pepper. Add this mixture to the pot. Bring to a boil and cover (use aluminum foil if pot does not have its own lid). Cook for 20 minutes turning the roast frequently so that all sides have a turn in the liquid.
  4. Place roast on a carving board or platter. Let rest for 7 minutes.
  5. For the gravy: The easiest thing to do is simply strain the liquids and serve it in an au-jus manner (add more salt and pepper if desired).
  6. Slice the roast at the table or just prior to serving. Serve with the gravy.
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