#rumproast

A flavorful and spicy Creole-inspired dish featuring tender shredded rump roast cooked with tomatoes, bell peppers, and a blend of spices. This keto-friendly recipe is perfect for a hearty and satisfying meal.

Ingredients: 3 lbs rump roast, shredded. 2 tbsp olive oil. 1 onion, chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 1 celery stalk, diced. 1 cup crushed tomatoes. 2 tbsp tomato paste. 1 tbsp Worcestershire sauce. 1 tsp paprika. 1 tsp dried thyme. 1 tsp dried oregano. 1/2 tsp cayenne pepper. Salt and pepper to taste.

Instructions: Warm up the olive oil in a big pan over medium-high heat. Put in the celery, bell pepper, onion, and garlic. Saut until the meat is soft. Shred the rump roast and cook until it turns brown. Worcestershire sauce, paprika, thyme, oregano, cayenne pepper, salt, and pepper should all be stirred in. Turn down the heat, cover, and let it simmer for 20 to 25 minutes, stirring every now and then. If you need to, change the seasonings and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

The Instant Pot cooked this juicy and flavorful rump roast just right. With this simple recipe, you can make a tender roast with fragrant herbs and a rich, flavorful gravy.

Ingredients: 3-4 pounds rump roast. 1 tablespoon olive oil. 1 cup beef broth. 1 onion, chopped. 3 cloves garlic, minced. 2 teaspoons dried thyme. 2 teaspoons dried rosemary. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 cup red wine optional. 2 tablespoons tomato paste.

Instructions: Season the rump roast with salt and black pepper. Turn on the Instant Pot and select the 'Saute' function. Add olive oil and brown the rump roast on all sides. Remove and set aside. Saute chopped onions and minced garlic until softened. Deglaze the pot with red wine if using, scraping any browned bits from the bottom. Stir in tomato paste, thyme, and rosemary. Place the browned rump roast back into the pot and add beef broth. Close the Instant Pot lid, set the vent to 'Sealing,' and select the 'Pressure Cook' function for 60 minutes. Once cooking is complete, allow natural pressure release for 15 minutes, then quick release any remaining pressure. Remove the rump roast from the Instant Pot and let it rest for a few minutes before slicing. Serve the sliced rump roast with the cooking juices as a delicious gravy.

Prep Time: 15 minutes

Cook Time: 60 minutes