Total Time: 3hr 15 minPrep: 15 minCook: 3hrYield: 8Level: easy
Preheat oven to 325 degrees F (165 degrees C).
In a large mixing bowl, combine the almond meal and black pepper to taste. Dredge the rump roast in the almond meal mix and cover evenly. Shake off excess.
In a large pot over medium/high heat, melt the butter and brown the roast on all sides. Place in a 4-quart casserole dish with lid.
Place sliced mushrooms, chicken broth, and salt in a pot and heat on medium. When the broth starts to bubble, slowly add the glucomannan powder to thicken.
Stir and simmer for two minutes until it begins to thicken. Remove from heat.
In a small bowl, combine the dried onion flakes, low-sodium beef bouillon granules, onion powder, parsley flakes, celery seed, paprika, black pepper, mushroom soup, and vermouth or white wine; pour over roast.
Cover and bake in preheated oven for 3 hours or until desired doneness.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.