Prep 20 mins
Cook 4 hrs 30 mins
I found this recipe in May 2009 issue of New Orleans magazine. Very, very good. Served over spaghettini. The sauce is very rich and flavorful. My family loved it.
- 3 lbs rump roast
- 5 garlic cloves, 2 slivered and 3 minced
- salt, pepper, Creole seasoning
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 bell pepper, chopped
- 2 celery ribs, chopped
- 1 (6 ounce) can tomato paste
- 1 (8 ounce) can tomato sauce
- 1 cup red wine
- 1 (14 ounce) can beef broth
- 1 tablespoon italian seasoning
- 1⁄4 teaspoon cayenne
- 1 pinch sugar
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- With sharp knife or ice pick, punch holes in the roast, about 2 inches apart, and stuff with slivers of garlic.
- Rub roast generously with salt, pepper, and Creole seasoning.
- Heat oil in a heavy pot or Dutch oven, and brown roast well on all sides over medium-high heat.
- When browned, take roast out of pot and set aside.
- In the same oil, saute onion, bell pepper, and celery over medium heat until soft, about 10 minutes, stirring occasionally.
- Add minced garlic and cook 5 more minutes.
- Add tomato paste and cook, stirring frequently, almost until it begins to brown, about 10 minutes.
- Add tomato sauce and cook over medium heat, stirring occasionally, for about 5 minutes.
- Add wine, beef broth, Italian seasoning, cayenne, salt if needed, and sugar, and stir well.
- Return roast to pot, fat side up, turn fire to low, cover and simmer for 4 hours until roast is very tender.
- Stir well every hour and turn roast over half way through cooking.
- Slice roast thickly and return to sauce.
- Sprinkle with parsley and serve with spaghetti (or pasta of your choice).