Rump Roast with Fennel & Mushrooms


I have said it before, I miss Wegmans! Finding the recipe magazine from Wegmans took me back to NJ and all of the cooking I did for my big Italian Family. Weekends were always packed with family visiting. I liked making this recipe, because I could prepare it a couple of days before and warm it in the oven. That gives you more time to spend with your visitors!
I usually prepare this recipe with a chuck roast, but since I had a rump roast in the freezer, I used that. I personally think that the chuck roast is a better cut of meat for this particular recipe. The chuck roast will fall apart as you slice it where the rump stays firm. Big John loves this recipe and I used to prepare it a couple of times a year when we lived in NJ. Now that I discovered the recipe again, I will be preparing it more often!



  • 4 lb. Rump Roast or Chuck Roast
  • 2 tablespoons of Cracked pepper Blend
  • 3 tablespoons of Wondra Flour
  • 3 Tablespoons of Olive Oil
  • 1 large Onion Cut (peeled and cut into eight wedges)
  • 3/4 lb fennel bulb, trimmed and julienned, 1/2 inch thick
  • 7 cloves of garlic, peeled and kept whole
  • 12 ounces of baby portabella mushrooms
  • 1 cup red wine (do not substitute)
  • 224 oz bottles of Marina’s Tomato Sauce
  • 3 bay leaves
  • 1/2 cup beef broth


  1. Preheat oven to 325 degrees
  2. Season roast with Cracked blend and dust with Wondra Flour. Pat off excess.
  3. Heat Olive oil in braising pan over medium to high heat. Add the meat and brown on all sides. Remove from from and set aside. Reduce heat; add and onions. Saute for 3-4 minutes and add fennel and garlic. Saute for about 5 minutes, and remove all from pan.
  4. Turn up to medium to high heat and add wine. Deglaze the pan until the wine is reduced by half. Add Marina’s Tomato Sauce, beef broth, bay leaf, meat, fennel and onions. Bring to simmer and place in oven.
  5. Cook for 2-3 hours. Once the roast has cooked for 2-3 hours, remove from oven. Slice the mushrooms and saute in 1-2 tablespoons of olive oil. Add the mushrooms to the pan with the roast, return to oven for about 30 more minutes.
  6. I cooked the roast the day before and let it sit overnight. I sliced the meat and poured the sauce and vegetables over the meat and put it into a 325 degree for 45 minutes. Serve it with noodles and tossed salad. It was delish! Enjoy!

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