Cozy up with this rich, flavorful roast—perfect for holidays or hearty dinners at home.
Harvest Rump Roast with Wicked Good Pepper
Bring warmth and depth to your next meal with this savory Harvest Rump Roast featuring Lesley Elizabeth’s Wicked Good Pepper. This recipe is packed with bold flavor from dry red wine, prosciutto, fresh vegetables, and extra virgin olive oil. Whether you're hosting Sunday dinner or planning a holiday feast, this is the kind of slow-cooked beef recipe your family will request again and again.
Ingredients (Serves 8):
- 2 ½ pound beef rump roast
- 3 ounces prosciutto, very thinly sliced
- 1 tablespoon Wicked Good Pepper
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 red onion, finely chopped
- 2 stalks celery, cut into ½-inch slices
- 2 cloves garlic, finely chopped
- 1 red bell pepper, seeded and cubed
- 1 teaspoon salt
- 1 to 1½ cups dry red wine
- 1 cup chicken broth
Instructions:
1. Season the Roast
Rub Wicked Good Pepper generously into the rump roast. Wrap the meat with prosciutto slices, pressing gently to adhere.
2. Brown the Roast
In a heavy pot or Dutch oven, heat butter and Lesley Elizabeth Extra Virgin Olive Oil over medium heat. Add the roast and sear on all sides, about 4 minutes per side, until beautifully browned.
3. Build the Flavor
Add chopped onion, celery, red bell pepper, and garlic to the pot. Sprinkle with salt and pour in the red wine. Cover and simmer over low heat for 45 minutes.
4. Finish Cooking
Turn the roast, stir in chicken broth, and continue cooking for 45–60 minutes, or until the beef is tender and easily pierced with a knife.
5. Make the Sauce
Remove the meat and slice thinly. Strain the cooking liquid into a clean saucepan (discard vegetables or serve them as a side). Simmer until reduced and thickened. Drizzle the sauce over sliced meat before serving.
Serving Suggestions:
- Pair with roasted root vegetables or mashed potatoes for a complete meal.
- Use leftovers in sandwiches or wraps with horseradish sauce or aioli.
Why You’ll Love This Recipe:
The combination of Wicked Good Pepper and prosciutto gives this dish an intense, savory crust, while the red wine and chicken broth create a rich reduction sauce that’s perfect for drizzling. The infused olive oil adds depth, and the veggies round out this complete, comforting beef roast recipe.
Want more ways to cook with Lesley Elizabeth infused oils and seasonings? Click here to explore our full recipe collection!