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Servings: 6

Total Time: 2 hours

  • 2 pound bottom rump roast, cut into 1 inch pieces
  • 1/4 cup flour
  • 1/4 tsp black pepper
  • 5 tsp olive oil
  • 2 medium onions
  • 1 tsp salt
  • 6 clove garlic, minced
  • 2 tsp dried thyme
  • 1 cup dry red wine
  • 1 can can beef broth
  • 12 oz button mushrooms
  • 2 cup baby carrots
  • 1 cup frozen peas

Rump roast is one of the most affordable roasts on the market!


  1. Combine flour and pepper. Lightly coat beef with flour mixture;
  2. Reserve any remaining flour mixture.
  3. Heat 2 teaspoons of oil in a stockpot over medium heat.
  4. Brown beef and season with salt. remove from stockpot.
  5. Add 2 teaspoons of oil and add onions, garlic and thyme; cook and stir 3 to 5 minutes.
  6. Add wine. Cook and stir for 1 to 2 minutes, or until browned. Stir in broth, reserved flour mixture, mushrooms and beef.
  7. Bring to a boil. Reduce heat and cover tightly. Simmer for about one hour.
  8. Add carrots and continue to simmer, uncovered, for about 30 minutes, or until beef and carrots are tender.
  9. Stir in peas and simmer for 5 minutes.


281 calories; 9 g fat; 2 g saturated fat; 64 mg cholesterol; 711 mg sodium; 19 g carbohydrate; 3 g fiber; 29 g protein

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