Spanish Rump Roast
A hearty Spanish-inspired rump roast slow-cooked with vegetables, olives, and a flavorful sauce, perfect for comforting family dinners and gatherings.
Ingredients
Instructions
- Brown the rump roast in 1/4 cup French dressing in a large Dutch oven or heavy pot.
- Add remaining dressing and 1/2 cup water, then cover and simmer for 2 hours.
- Add diced onion, small potatoes, sliced carrots, and stuffed green olives.
- Cover and simmer for an additional 45 minutes or until meat and vegetables are tender.
- Remove meat and vegetables to a serving platter.
- In a mixing bowl, gradually add 1/4 cup water to flour, stirring until well blended.
- Gradually add the flour mixture to the hot liquid in the pan, stirring constantly.
- Cook until the mixture boils and thickens, then simmer for 3 minutes, stirring constantly.
- Serve the sauce over the cooked meat and vegetables.
Tips & Substitutions
For an extra depth of flavor, consider marinating the rump roast overnight in the French dressing. If you're out of French dressing, a mix of olive oil, vinegar, and herbs can work well. You can also substitute the potatoes with sweet potatoes for a different taste profile. Keep an eye on the liquid levels while cooking to ensure it doesn't dry out.
Serving Suggestions
Serve this Spanish Rump Roast with a side of crusty bread or a fresh salad to balance the rich flavors. It pairs beautifully with Anna'S Flat Bread, which can be perfect for soaking up the sauce. For a complete meal, consider serving with steamed green beans or a medley of sautéed seasonal vegetables.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the meat and vegetables in a pot over low heat, adding a splash of water or broth to keep them moist. You can also reheat in the microwave, covering with a damp paper towel to prevent drying.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Rump Roast contains roughly 1301 calories, with 40g protein, 242g carbohydrates, and 21g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (128% of the Daily Value), and potassium (91% of the Daily Value). Note that it is relatively high in sodium, at 636mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of meat for this recipe?
Yes, you can use other cuts like chuck roast or brisket, but cooking times may vary. Chuck roast is particularly tender and works well in slow-cooked recipes. Adjust the cooking time based on the size and cut of the meat you choose.
What can I do if the sauce is too thin?
If your sauce turns out too thin, you can thicken it by mixing a tablespoon of cornstarch with cold water and stirring it into the sauce. Let it simmer for a few minutes until it reaches the desired consistency. Alternatively, you can reduce the sauce by simmering it longer to concentrate the flavors.
Are there any good vegetable substitutes for this recipe?
Absolutely! You can substitute the carrots with parsnips or add bell peppers for a different flavor. Zucchini, mushrooms, or even butternut squash can also enhance the dish. Feel free to mix and match based on what's in season or your personal preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).