· beef rump roast
· 1 packet “Good Seasons” dry Italian salad dressing mix
· 1 (14 oz) beef broth
· 1 large onion
· fresh ground black pepper
· optional (to taste) fresh ground sea salt
1. Slice onion, season with pepper/salt, and place in crockpot.
2. Pour ¾ of beef broth over onion.
3. Season beef roast with dry salad dressing mix and pepper/salt
(hand-press mix and spices into beef on both sides).
4. Place beef on top of onion slices. Pour remainder of broth slowly
(to avoid dislodging spices)over beef.
5. Slow-cook roast on low for 6-8 hours, depending on size of roast.
6. Remove roast from broth and cool.
7. Transfer broth/onion to a container. Refrigerate overnight.
8. Place roast in separate container. Refrigerator overnight.
This “standing” allows the meat and broth to mellow.
Remove broth from refrigerator and discard the fat that has collected
on top. Remove beef from the refrigerator and cut into chunks that
will easily grind in meat grinder or food processor. Combine onion
and meat and coarse grind/process. Warm broth, place meat into broth,
and simmer on low heat for at least one hour. Drain meat,
reserve broth (if desired for au jus), and serve warm on hoagie buns
with all your favorite condiments (horseradish mustard is delightful!).
Que bella!
