4 lb Grass Feed  Rump Roast

2 Tbsp Paprika

2 Tbsp Ground Mustard

1 Tbsp Garlic Powder

2 Tbsp Chopped Dry Onion

1/2 tsp Salt

Fresh Ground Pepper to taste

1 Medium Onion, chopped

4 Celery Stalks 2 C Baby Carrots

2 C Merlot Oil to sear

Preparation

In a small bowl, combine all spices. Rub the seasoning mix generously onto the roast being sure to cover all sides.

Heat oil in a heavy bottom oven safe pan, preferably cast iron.

Once oil is hot, sear roast on all sides till golden brown.

Remove roast from pan and add in a couple tbsp of additional oil and add in onion, celery and carrots.

Coat the veggies in oil and allow them to brown slightly.

Add roast back into the pan on top of the veggies. Pour Merlot over the meat and veggies.

Cover pan tightly with foil and place in a preheated 300 oven for 3 hours.

Remove roast from pan, slice and return beef and juices to the pan.

Allow the meat to sit in the hot juices for several minutes prior to serving. Enjoy!