Paleo-Friendly Rump Roast
Ingredients
- 3 lb grass-fed rump roast
- 2 tbsp olive oil or beef tallow
- 2 tsp sea salt
- 1 large yellow onion, chopped
- 4 cloves garlic, smashed
- 3 carrots, chopped
- 2 celery stalks, chopped
- 1–2 cups turnips or rutabaga, cubed
- 4 cups bone broth (bones + water + salt only)
- Optional: 1–2 cups sweet potato, cubed
- Optional: 1 sprig fresh rosemary or thyme
Instructions
1. Sear the roast
Heat olive oil or tallow in a large Dutch oven or heavy pot over medium-high heat.
Salt the rump roast generously and sear on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.
2. Build the stew base
In the same pot, add onion, carrots, and celery. Cook for 5–7 minutes until softened.
Add garlic and cook another minute until fragrant.
3. Add the roast & broth
Return the roast to the pot. Add turnips and sweet potatoes if using.
Pour in bone broth until the roast is mostly submerged.
Bring to a gentle simmer.
4. Slow simmer
Cover partially and cook on low heat for about 3 hours, keeping it at a very gentle simmer.
The roast should become fork-tender and easy to shred.
5. Shred and finish
Remove the roast and shred with two forks. Return the shredded beef to the pot and simmer another 10–15 minutes so the broth thickens slightly and everything combines.
Taste and adjust salt.
Serving
Serve hot with plenty of broth, vegetables, and shredded beef together in the bowl.
Storage
Keeps 4–5 days in the refrigerator and freezes very well.
The flavor deepens even more the next day.
