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Rump Roast

Ingredients

  • 3-4 lb. Rump Roast
  • ⅓ cup Almond or Chestnut Flour
  • 1 tsp. Himalayan Salt
  • 1 tsp. Black Pepper
  • 3 tbsp. Avocado or Olive Oil
  • 1 Onion, sliced
  • 1 Green Pepper, sliced
  • 4 Garlic Cloves, minced
  • ½ cup Dry Red Wine
  • ½ tsp. Parsley, chopped
  • ½ tsp. Thyme, chopped
  • 3 Bay leaves

Instructions

  • Preheat the oven to 325 degrees.
  • Add the salt and pepper to the nut flour. Stir to combine.
  • Rub the roast with flour mixture.
  • Using a Dutch Oven, brown the floured roast in the oil on all sides.
  • Once the meat has been browned remove it from the Dutch Oven.
  • In the Dutch Oven saute’ the onions, peppers and garlic. Add the herbs and wine.
  • Add the roast back to the Dutch Oven and baste with the wine mixture.
  • Cover the Dutch Oven and place in the oven.
  • Cook for about 1½ hours or until tender. Best if you’re roast is on the rare side at 135-140 internal temperature.
  • Slice thin and serve with the pan juices.