This is such a great recipe for chilly evenings, snow days, or just a great fall weekend. It blends together all the flavors of fall with loads of veggies and melt in your mouth meat. It leaves a fair amount of leftovers so you can re-invent the dish later in the week. Think, cheesesteak Stromboli, Shepards pie, or even pasta. In our family, we call multiple dishes from one cut of meat a huge win. Saves money, tastes delicious. Win. Win.

Recipe

• 3 lbs rump roast
• 2 cups spiced apple cider
• 2 cups chicken broth low sodium
• 1 onion – diced
• 2 cups carrots – diced
• 3 cloves of garlic – minced
• fresh herbs – sage and thyme – roughly chopped
• 1 pint mushrooms

Preheat oven to 325. In a very large skillet (I used my dutch oven so I only need one pan), drizzle some grapeseed oil and heat until shimmering.

Pat dry your roast with paper towels and salt and pepper to taste. Carefully, begin to sear each side in the skillet until all sides are toasty brown. Remove to a plate.

To the dutch oven, add your onions, carrots, garlic and mushrooms. Cook until soft – about 5-10 minutes. Deglaze the pan as needed with some of the chicken broth.

Return the roast to the dutch oven and add the rest of the liquid. Toss in the herbs and stir.

Cover and place the roast in the oven. Set a timer for 3 hours.

When the roast is done, the meat should be fall apart tender. Set on plate, and bring the liquid to a boil. Reduce by half and then spoon over the roast. Serve with mashed potatoes, a salad, crusty bread – sky’s the limit!

Bon Appetit!