Rump Roast with Roasted Celery, Carrot and Acorn Squash Soup
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!
Servings: 4 yield(s)
Prep Time: 45 mins
Cook Time: 105 mins
Total Time: 150 mins
Ingredients
    Rump Roast
  • 1/4 cup kosher salt
  • 1 tbsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground coriander
  • 1 tbsp sea salt and herb mix
  • 1/2 cup olive oil
  • 1 cup red wine (whatever you prefer or drink)
  • 1 cup beef broth
  • 3 garlic cloves (sliced thinly )
    • Roasted Vegetables
  • 3 carrots (large and sliced thick/thin depending on radius)
  • 4 celery stalks (sliced medium)
  • 1 acorn squash (peeled and cut in 2 inch pieces)
  • 1 onion (roughly diced )
  • 2 garlic cloves
  • 1/2 cup coconut milk
  • 1 tsp oil
Instructions
    Rump Roast
  1. 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.
  2. Transfer to an oven-safe pot and brown on all sides.
  3. Once the roast has browned on all sides, add red wine and broth and place in the oven for 1 hour at 380 degrees.
  4. Once the desired temperature is reached, let it rest for 30 minutes. Slice and serve.
    5. Roasted Vegetables
  5. 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.
    6. Plating
  6. Place the soup in the bowl and gently lay the sliced beef on top. Add oil and desired garnish. Serve.