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Ingredients

¾ cup red wine, divided 7 tablespoons olive oil, divided 1 ½ tablespoons kosher salt 2 teaspoons Italian seasoning 1 teaspoon red wine vinegar ½ teaspoon ground black pepper 1 pinch garlic salt 1 (2 1/2 pound) rump roast 1 tablespoon salted butter 1 cup vegetable broth 1 large Spanish onion, chopped 1 large bunch fresh parsley, chopped 5 medium carrots, halved 5 stalks celery, cut into large chunks 2 cloves garlic, minced salt and ground black pepper to taste

Nutrition Info

438.5 calories carbohydrate: 11.6 g cholesterol: 72.1 mg fat: 28.7 g fiber: 3.2 g protein: 27.9 g saturatedFat: 7.2 g servingSize: - sodium: 1713.6 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

6 servings

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.