RUMP ROAST WITH BEER AND GARLIC

Rump Roast with Beer and Garlic image

A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.

Provided by CALI-COOK

Time 2h15m

Yield 6

Number Of Ingredients 9

Ingredients

3 pounds rump roast
salt and ground black pepper to taste
½ teaspoon curry powder
1 (14 ounce) can beef broth
1 (12 fluid ounce) can beer
1 medium onion, cut into chunks
8 cloves garlic, chopped, or more to taste
10 medium red potatoes, cut into chunks
1 cup baby carrots

Steps:

Season rump roast with salt and pepper and sprinkle with curry powder.
Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
Add beef broth, beer, onion, and garlic; bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 63.6 g, Cholesterol 100.3 mg, Fat 16.5 g, Fiber 7.1 g, Protein 47.6 g, SaturatedFat 5.8 g, Sodium 342.9 mg, Sugar 5.4 g