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Ingredients
- 4 lb Rump roast, boneless and tied
- 3 lrg Garlic cloves
- 2 Tbsp. Kosher salt
- 2 Tbsp. Freshly-grnd black pepper
- 3 Tbsp. Extra virgin olive oil
- 5 lrg Carrots thickly sliced
- 3 lrg Red onions diced
- 3 x Rosemary sprigs
- 2 1/2 c. Dry white wine
- 1/4 c. Tomato paste
- 2 c. Chicken stock
Directions
- Tie roast into a uniform shape. Using tip of knife, make slits all over beef. Using Asian vegetable slicer, slice garlic paper thin. Combine garlic with salt and pepper, mashing into a paste. Stuff slits in beef with garlic paste. Season prepared beef with salt and pepper.
- In a large deep casserole over medium heat, heat extra virgin olive oil. Add in beef and brown all sides uniformly. Remove.
- To casserole, add in carrots, onions, and rosemary. Saute/fry and brown vegetables. Add in white wine, tomato paste, and stock. Bring to a boil. Return beef to the casserole. Return to a boil, reduce, and simmer, covered for 2 to 2 1/2 hrs.
- Test for doneness/tenderness. Remove, allow to cold for 15 min, and slice. Serve with pan juices and vegetables over noodles.
- This recipe yields 8 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 459g | |
| Recipe makes 8 servings | |
| Calories 575 | |
| Calories from Fat 278 | 48% |
| Total Fat 30.94g | 39% |
| Saturated Fat 10.83g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 2062mg | 86% |
| Potassium 1114mg | 32% |
| Total Carbs 11.15g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.82g | 4% |
| Protein 47.75g | 76% |
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