Ingredients

  • 1 rump roast (grass fed)
  • 1 onion (diced)
  • 1 tablespoon black pepper
  • 1 tablespoon paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon garlic
  • 1/4 teaspoon mustard powder
  • 1/2 cup beef stock (organic)
Read Directions

NutritionView more

450Calories
Sodium7%DV160mg
Fat42%DV27g
Protein94%DV48g
Carbs1%DV3g
Fiber4%DV<1g

PER SERVING *

Calories450Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat11g55%
Trans Fat
Cholesterol130mg43%
Sodium160mg7%
Potassium830mg24%
Protein48g94%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate3g1%
Dietary Fiber<1g4%
Sugars<1g2%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Chelsea 28 Oct 2016
Very, VERY peppery!! Way too much pepper. Cut the amount of pepper in half (1/2 tbsp) and cayenne to 1/4 tsp. I added potatoes carrots and a lot more beef stock. I had to add apple cider vinegar because of the pepper, since I followed the recipe, but if you cut the pepper, you probably don't need it. Just taste your stock about 5 hours into it. If you have a lil one this recipe as-is is NOT kid friendly (even with my attempt to temper the pepper). The meat eat was very tender, so I will definitely try it again with the pepper modifications.