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Jane Dummer, RD

Tasty Roast with Macadamia nut oil

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At a glance
Main Course

1 (3-4 lbs) Rump Roast, trimmed of excess fat

Salt & pepper

¼ cup Macadamia Nut oil

2 yellow onions, peeled and quartered

3 cloves garlic, smashed

1 tablespoon red wine

1 tablespoon tomato paste

1 cup red wine

2 cups beef stock

2 fresh thyme sprigs

2 bay leaves

3 carrots, peeled and sliced into ½ inch pieces

Fresh parsley leaves, for garnish


Preheat oven to 350F/180C.

Season roast on all sides with salt and pepper. In a large pot, heat macadamia nut oil and brown the roast on all sides. Add onions, garlic and tomato paste and cook until slightly coloured. Add wine, stock, thyme and bay leaves, and then bring to a simmer. Transfer all contents to a roasting pan, then cover and place in the oven.

Roast for 1 ½ hours and then add the carrots and cook for another hour. Transfer the roast to a cutting board, slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast over a bed of rice or mashed potatoes. Add parsley to garnish.

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