This delicious meal is one you’ll need to start around breakfast time, but this largely unattended meal is so delicious it’s worth the wait! Serve it over rice, on a sandwich bun, over cauliflower rice or simply enjoy it on it’s own!
Bone Broth Italian Beefs
2 tbs olive oil
1 3lb Rump Roast season salt and pepper
3 bell peppers sliced (1 pepper per pound of meat is a good ratio)
1/2 jar FOND bone broth Firstade
2 tsp oregano
1 tsp garlic salt
Start by patting your roast dry with a paper towel. This will help speed up the browning process and seal in the juices. Preheat the oven to 300 degrees.
On the stovetop, heat the olive oil in a dutch oven. Brown the roast on all sides, seasoning the roast with salt and pepper as you brown. I like to season the first side that I will brown FIRST while it is still face up and then that will be the first side I brown. This will take 2 - 3 minutes per side on medium high heat.
Place the dutch oven with the browned roast. Roast at 300 for 20 min per lb. Then, take out the roast and cool to room temperature (about 1 hour). DO NOT cut open the roast to see if it is done, you want the roast to rest so it stays tender and juicy. You may use a meat thermometer, but you can also trust the process.
Once cooled, slice the roast as thin as you can, but don’t stress about this part. As long as you follow the next part carefully your meat, even in thicker slices, will be tender. Slice the peppers as well.
Reheat the meat in it’s own juices PLUS the ½ C of Firstade bone broth on the stovetop, adding in the sliced peppers. Heat together until JUST warmed through. This will vary depending upon your dutch oven size, your roast size and your stovetop so this part must be well attended. You do not want to bring this to a boil as the meat will get very tough. Heat until you see the simmer bubbles forming on the side of the dutch over.
Once cooked through, turn the burner off and cover serve immediately as sandwiches, on traditional or veggie rices or enjoy on its own!