Shredded Rump Roast With Olives and Raisins

This is not your ordinary pot roast recipe. Ever since my friend, Liz, made me this roast some thirty years ago, my mouth waters, Pavlovian-style, when I think of it. This makes the most amazing Argentinian empanadas and the meat freezes so well that you can pull it out and throw it together in less than thirty minutes, start to finish.
Course: Dinner
Cuisine: Argentinian
Keyword: Beef, rump roast
Servings: 6 people


  • Slow Cooker
  • Dutch oven


  • 2 lb rump roast
  • 2 ts salt
  • 2 tsp cumin
  • 2 med carrots quartered
  • 6 cloves garlic whole
  • 1 cup tomato juice v8 also works
  • .25 cup balsamic vinegar
  • 1 cup green olives
  • 1/2 cup raisins or currents


  • Rub the roast with cumin and salt. This can be done up to four days in advance
  • In a big Dutch oven or pan, heat a bit of the olive oil and brown the meat well on all sides
  • Throw everything into the slow cooker for 8-10 hours on low until the meat is completely falling apart. This can also be done in a slow oven (250-300)
  • Fish out the onion, garlic, some of the raisins, the green olives, and as much of the liquid as possible and using a blender or an immersion blender blend up everything else in the pot
  • Tear up the roast into pieces and pour the gravy back on top. Replace the remaining raisins and olives for garnish and serve.