Ingredients
Scale
- 800 g rump roast
- 1 white onion, chopped
- 1 large carrot, chopped
- 1 celery rib, chopped
- 1 teaspoon salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 2 teaspoons dried herbs
- Green pepper, to taste
- 4 cups vegetable broth
- 25 g butter, melted
- 3 tablespoons extra virgin olive oil
Instructions
- Preheat the oven to 180°C.
- Coat the meat with butter.
- Heat a non-stick pan over high heat and brown the meat on all sides.
- Heat extra virgin olive oil in a casserole over medium heat.
- Add chopped shallot, carrot, and celery and cook for approx. 10 minutes until tender. You can add some water if needed.
- Add rump roast and cover it with herbs.
- Pour in vegetable broth and season with garlic powder, paprika, salt and green pepper.
- Cover and place in the oven for 1 hour.
- Remove from the oven and cut the meat into slices.
- Serve and enjoy!
Notes
- Serve with homemade garlic gnocchi.
- For more flavour you can add juniper berries or dried plums to the vegetable broth.
- Prep Time: 15 Minutes
- Cook Time: 1 Hour
- Category: Rump
- Method: Oven
- Cuisine: Roast
Nutrition
- Serving Size: 4
- Calories: 553
- Sugar: 3g
- Sodium: 1398mg
- Fat: 29g
- Saturated Fat: 5.1g
- Carbohydrates: 6g
- Fiber: 1.4g
- Protein: 67.5g
- Cholesterol: 13mg
Keywords: Rump Roast, Sunday Roast, Roast Recipe
