Braised Beef Rump Roast
Cook this braised beef on Sunday, then shred the leftover meat and keep it in the refrigerator for lunches and sandwich wraps.
Prep Time20 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 20 minutes mins
Course: Main Dish
Cuisine: International
Keyword: beef rump roast, braised beef, braised beef roast
Servings: 8
Calories: 295kcal
Author: A. JoAnn
- 2 ½-3 lb. beef roast (rump, English, chuck, etc.)
- 3 tbsp. olive oil
- 2 tbsp. flour
- 1 tsp. salt
- ½ tsp. black pepper
- 1 tsp. Urfa Biber (Aleppo pepper) - optional
- 1 tsp. dried rosemary
- 1 tsp. dried thyme
- 1 tsp. dried oregano
- 2 onions, medium, trimmed and skinned
- 8 cloves, whole
- 2 tbsp. balsamic vinegar
- 14½ oz. tomatoes, diced, canned
Preheat oven to 325°F.
Pat roast dry with paper towel.
Mix flour in a shallow dish with salt and all dried spices except cloves.
Heat olive oil in casserole or Dutch oven over medium heat.
Coat beef with the flour and spice mixture, then add to casserole and brown on all sides. Turn off heat.
Trim and peel skin off of onions. Stud with cloves. Add to casserole.
Finally, add balsamic vinegar and tomatoes to casserole.
Cover and bake until liquid starts to boil (15-20 minutes). Then, reduce heat to 310°F.
Cook for about 3 hours, checking liquid level and adding hot water as needed.
Serve immediately, or cool and shred with a fork and store in refrigerator with liquid from pan.