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