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Ingredients

3 pounds rump roast salt and ground black pepper to taste ½ teaspoon curry powder 1 (14 ounce) can beef broth 1 (12 fluid ounce) can beer 1 medium onion, cut into chunks 8 cloves garlic, chopped, or more to taste 10 medium red potatoes, cut into chunks 1 cup baby carrots

Nutrition Info

610.6 calories carbohydrate: 63.6 g cholesterol: 100.3 mg fat: 16.5 g fiber: 7.1 g protein: 47.6 g saturatedFat: 5.8 g servingSize: - sodium: 342.9 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Season rump roast with salt and pepper and sprinkle with curry powder.
Heat a Dutch oven over medium-high heat. Sear roast in hot pan, turning to brown all sides, about 10 minutes.
Add beef broth, beer, onion, and garlic, bring to a boil. Cook for 5 minutes, scraping any browned bits off the bottom of the pot. Cover, reduce heat to low, and cook until tender, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Add potatoes and carrots. Cover and continue cooking until veggies are tender, 10 to 15 minutes.

6 servings

A simple rump roast slowly cooked with beer, garlic, and veggies until tender. Serve with bread and butter.