Crockpot Italian Rump Roast and Vegetable Burgundy Stew Recipe

Friday, September 27, 2013


I love using the crockpot and these liners make it
 so easy to clean up!  A perfect all in one meal.
This roast is simply a melt in your mouth fall apart tender meat! The whole meal is in one pot, so come home to a hearty hot one pot dinner! When you in a hurry and still want a great meal, give this one a try, it never fails me.

1- 2 1/2 pound roast rump roast, sirloin tip are what I usually use  ( this is tied together with string)
1 16 oz can of fire roasted tomatoes with garlic
1 8 oz package fresh sliced washed mushrooms
1 can of peas
1 cup baby fresh carrots
3 potatoes sliced in 1/2 thick pieces skins on
2 sliced and cleaned bell peppers
2 fresh basil leaves, 2 pieces of fresh Italian parsley, 2 sprigs of fresh rosemary 1 sprig of fresh oregano
2 cloves minced garlic
2 tablespoon olive oil
1 cup vegetable or chicken broth
1/4 cup burgundy wine
1 teaspoon Worcestershire sauce
salt pepper to taste
pinch cayenne pepper

In a crockpot using a liner or dutch oven on top of the stove, place potatoes, half the can of the tomatoes, peas, peppers, carrots, mushrooms, oil and broth on the bottom. Place meat on top adding the minced garlic, salt, pepper and cayenne. Sprinkle the top of the meat with all fresh herbs rest of the tomatoes and Worcestershire sauce.  Cook on low for 8 hours or high for 6 hours. If cooking in a dutch oven bake on 300 degree on low heat for around 4 to 5  hours. Serve with Italian garlic bread.

+claudia lamascolo  Author

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