- HHF 2-3 lb rump roast
- 4 cups beef broth
- 1 onion, quartered
- 3 garlic cloves, minced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 bay leaves
- Salt and pepper to taste
- Season rump roast with salt and pepper.
- In a large pot, sear roast on all sides.
- Add broth, onion, garlic, carrots, celery, and bay leaves.
- Cover and simmer for 3 hours until tender.
- Calories: 380
- Protein: 42g
- Fat: 18g
- Carbs: 10g
- Fiber: 3g