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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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This recipe makes a nice tender roast with a tasty little sauce that can be drizzled over the meat, or on potatoes, rice, veggies; or dip some crusty bread in it, whatever you like. I usually use beef rump roast, but this can also be made with chuck roast. Ingredients:
3 tablespoons olive oil |
1 onion, diced |
1 (3 lb) rump roast |
3 tablespoons flour |
3 tablespoons tomato paste |
2 tablespoons tequila |
2 beef bouillon cubes |
2 cups red wine |
1 tablespoon tabasco sauce |
1 teaspoon liquid smoke |
2 bay leaves |
3/4 tablespoon salt |
Directions:
1. In a Dutch oven, saute onions about 5 minutes.
2. Remove from pan.
3. Coat roast with the flour and brown on all sides in the Dutch oven.
4. Return the onions to the pan, along with the tomato paste, tequila, wine, beef bouillon cubs, Tabasco Sauce, Liquid Smoke, bay leaves and salt.
5. Bring sauce to a boil, then cover and simmer meat on medium low heat for about 2 hours or until tender.
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