1/2 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup dry vermouth
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 flour 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.
In a small bowl, combine the soup mix, 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.