Rump (or chuck) roast (requires beef stock recipe)

Rump Roast Bordelaise Sauce (serves 4)

For the roast:

2 lb rump roast from grass-fed beef
2 TBSP of butter
½ cup of water


For the sauce:

2 TBSP of butter
1 tsp of flour
2 shallots, finely chopped
1 sprig of thyme
1 bay leaf
3 peppercorns
1 cup of red wine

Preheat the oven to 275 degrees. Melt the butter and sear the meat on all sides in a crock pot on the stove. Add the water, cover the dish with a lid and put it in the oven. Bake for 4 to 4 ½ hours. The meat should be very tender.

About 15 minutes before taking the meat out of the oven, melt the butter in a frying pan, add the shallots, thyme, bay leaf, and peppercorns. Cook until the shallot is tender then stir in the flour and add the red wine. Stir and add about 2 cups of beef stalk.

Take the meat out of the oven, out of the crock pot and set it aside; add the cooking juices from the meat to the sauce and keep warm. If you’re ready to serve, slice the meat.