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Slow-Cooked Grass-Fed Rump Roast

(Mark U. Sturges in the March 2010 issue of Acres magazine)

1 Princess Beef rump roast
1 Tbs. coconut oil
1 large leek, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 bottle Pinot, Cabernet or Merlot (your choice)
1 quart canned tomatoes
5 carrots, cut into 2-inch chunks
5 medium beets, quartered
5 medium potatoes, halved
1 large stalk kale, chopped
2 leaves sage
Sea salt & pepper

It is best to use organic vegetables. I turn on my crock pot and let it warm up while I sauté my garlic, leeks and onions in the coconut oil in a cast-iron pan. Saute these ingredients for about 10 minutes.

Put the garlic, leek and onion sauté into the cooker and add the roast. Once the rump roast is in, add the bottle of wine. Next, add the tomatoes, liquid and all. Turn the cooker on high and cook 4 to 5 hours, until your meat is fork-tender.

Check it after about three hours, which is when I turn the meat over.

For the last two hours of cooking add the beets, potatoes and carrots. In the last half hour add the kale.

Salt and pepper to taste.