Yields:
4 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
1 Hr 45 Mins
Total Time:
2 Hr 30 Mins
This dish was fun, but a little challenging when it came to presentation. I wanted the traditional flavors but needed, in my opinion, to stay away from the traditional plating. I will admit, it’s been some time since I made a roast, but it sure reminded me of family, friends and was fit for the season. Enjoy!
Ingredients
Adjust Servings
-
Rump Roast
- Roasted Vegetables
Instructions
-
Rump Roast
- Rinse roast with water and set aside. Combine all ingredients and blend into an oily paste. Rub the paste over the roast and let it marinate for at least one hour.
- Transfer to an oven-safe pot and brown on all sides.
- Once the roast has browned on all sides, add red wine and broth and place in the oven for 1 hour at 380 degrees.
- Once the desired temperature is reached, let it rest for 30 minutes. Slice and serve. Roasted Vegetables
- Place vegetables on a baking pan in one layer with oil s/p and roast for 30 or until all vegetables are tender. Place in a blender adding coconut milk and oil and puree until desired consistency. Plating
- Place the soup in the bowl and gently lay the sliced beef on top. Add oil and desired garnish. Serve.