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Ingredients
- Â Â A 4-lb. rump roast
- 1 tsp salt
- 2 Tbsp. extra virgin olive oil
- 4 Tbsp. cider vinegar
- 2 Tbsp. maple syrup
- 2 x bay leaves
- 16 whl black peppercorns
- 1 tsp allspice
- 2 med onions, chopped
- 3 x anchovy fillets in oil, liquid removed and minced
- 2 c. beef broth
- 1 x -2 tsp. arrowroot (optional)
Directions
- Season roast with salt; heat extra virgin olive oil in a heavy pot and brown roast.
- Add in vinegar, maple syrup, bay leaves, peppercorns, allspice, onions, anchovy and broth. Cover and simmer 2 1/2 hrs on top of stove till meat is fork tender and well done. Alternatively, you can place roast in a covered pan and cook in a 325-degree oven for about 2 1/2 hrs.
- Just before serving, strain gravy juices from pan. Mix arrowroot with a little cool water and stir into gravy. (The easiest way to mix it is to shake it
- In a closed jar.)
- Cut roast on the diagonal and serve topped with arrowroot gravy.
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