Holiday Beef Rump Roast

PREPARATION TIME: 15 minutes

COOKING TIME: 4-5 hours

SERVINGS: 8 individuals

INGREDIENTS:

• 1/2 Pure beef whole rump, 2.2–2.6kg (at room temperature)
• 6 garlic cloves
• 2 tbsp salt flakes
• 6–8 black peppercorns
• 2 bay leaves
• 1 large fennel bulb, sliced
• 4 sprigs rosemary
• 1 large leek, sliced thickly
• 2 carrots, peeled and roughly chopped
• 3 1/2 cups water

To serve:

• Mashed potato and tomatoes with thyme leaves
• Winter greens, blanched
• 2 sprigs mint

If you have a slow cooker, set it to high.
Cut several incisions in the flesh with a sharp knife, then insert a halved garlic clove into each. Add some salt for seasoning.
Add the water to the slow cooker or Instant Pot along with the vegetables and rosemary.
Include the rump. Reset the heat to low, cover the slow cooker, and simmer for four to five hours. Set the Instant Pot for one hour and forty-five minutes if you’re using it.
A reduction of the slow cooker pan’s juices should be served alongside the creamy mashed potatoes and blanched greens. Take 1/2 cup of the fluids, add a splash of red wine, and bring to a boil in a small frypan. Simmer for a few minutes.

Add a small amount of cream and season once thickened. Pour over and savor.) Pro Tip: Make sure your meat comes to room temperature by taking it out of the refrigerator well in advance of cooking. After cooking, resting is usually beneficial.