Next day delivery UK mainland 5487 reviews 4.71 out 5 rating Award winning produce

Rump Roast with Braised Carrots & Red Wine Jus

Is there anything better than sitting down on a Sunday afternoon and tucking into a delicious joint of organic grass-fed beef? We don't think so. Try out this rump roast recipe with braised carrots and a red wine jus that is sure to knock everyone's socks off from under the dinner table.

Rump Roast with Braised Carrots & Red Wine Jus

Is there anything better than sitting down on a Sunday afternoon and tucking into a delicious joint of organic grass-fed beef? We don't think so. Try out this rump roast recipe with braised carrots and a red wine jus that is sure to knock everyone's socks off from under the dinner table.

  • Serves: 4
  • Prepare: 15 Minutes
  • Cook: 2 Hours
  • Difficulty: easy

Ingredients

FOR THE ROAST

FOR THE CARROTS

  • 750g carrots (peeling optional)
  • 50g unsalted butter
  • 2 garlic cloves crushed
  • 100ml chicken bone broth
  • 1 large sprig fresh thyme
  • 1 large sprig fresh tarragon
  • 1 pinch salt & pepper
  • 1 pinch brown sugar

FOR THE SAUCE

  • 300ml creme fraiche
  • 2 tbsp horseradish

Method

  1. Heat the oven to 160C. Drizzle the olive oil into a large frying pan and warm over a medium heat. Season the organic beef rump joint with salt and pepper before searing on all sides for a few minutes to brown and seal it
  2. Transfer the beef rump to an ovenproof dish and pour over the wine and organic beef broth. Cover and roast for 30 minutes per 500g. If you have a meat thermometer you are looking for an internal temperate of 54-56C
  3. When the beef rump has cooked, remove from the oven, set aside and allow the meat to rest. Now make a start on braising the carrots and making the jus
  4. Melt the butter in a heavy-bottomed ovenproof pan and cook the garlic for a few moments until soft. Add the carrots, organic chicken bone broth, thyme and tarragon. Season with salt, pepper and scatter over the sugar.  The carrots need to be submerged in the liquid so add a little more water if necessary
  5. Bring to the boil and boil rapidly for 10 minutes. Cover, and place in a 200C oven for a further 5 minutes, or until the carrots are tender. Discard any sprigs of herbs before serving
  6. To make the jus. Remove the beef rump joint from its roasting tin and cover loosely to rest. Pour any juices from the pan into a saucepan and reduce on a high heat on the hob until you have achieved the desired consistency. Taste and season if required
  7. Just before serving mix 2 tablespoons of horseradish with 300ml of creme fraiche and serve dolloped over your meat
Share Print

Frequently asked questions

  • Organic grass-fed beef is higher in Omega 3 (up to five times more than conventional beef), usually contains less total fat as our cows are outside more and lower in saturated fats. Grass-fed beef is also leaner than conventional beef, on average it provides more than three quarters of its energy (calories) as protein.

  • By definition – organic beef in the UK is fed on a diet predominantly made up of grass. However this won't necessarily make it 100% grass fed, this is not an organic standard. We supplement our organic beef’s diets when grass alone isn’t up to doing the job. As part of our regular crop rotation, we plant some cereals, such as barley, alongside nutritious legumes like peas. These can be grown together in the same field and harvested as a ‘whole crop’. That means the stalk and seed are cut and stored together, so there’s no by-product and no waste. It also means the cattle get a balanced meal with plenty of roughage. 

  • Organic beef has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic beef animal has to graze, the way that its food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic beef also cover use of medicines (no routine drugs, growth promoters or additives added) and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.