Rump Roast and Cabbage

I put a rump roast in the crock pot this morning with a few tablespoons of olive oil, 2 cups of gluten free beef broth, and lots of seasoning including dill, garlic salt, pepper and salt.  Set the timer for 11:30 hours.   And wah-laa….  Dinner!!

Juicy, tender, and perfect!  Served in some red lettuce “taco shells” with some smashed avocado and salsa. 

With a side of cabbage…

This was my first time actually cooking cabbage (besides boiled cabbage in corned beef and cabbage).   I started by browning some onions in a combo of coconut oil and pasture butter with pancetta.

After the onions were browned I added one head of cabbage chopped up and let it cook for about 20 mins until tender.

Turned out a little darker than planned.. (make sure to stir occasionally!)  It was still delicious though!  The cabbage was ate up, but I did have enough beef left over for 2 lunches.. 

Put my leftovers right into my lunch containers ontop of some frozen Trader Joe’s green beans.

– Tracy

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