Rump Roast Pot Roast

Rump Roast Pot Roast

Ingredients:
  • 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
Prep Instructions:
  • 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.
Nutritional Value (per serving):
  • Calories: 380
  • Protein: 42g
  • Fat: 18g
  • Carbs: 10g
  • Fiber: 3g
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