Creole Rump Roast

Ingredients

• 1 Rump roast (about 3 lbs)
• 1 Sliced Onion
• 3 Cups Beef Broth
• 3 Tbsp Olive Oil
• 3 Tbsp Creole Season (see here)
• 2 Tbsp chopped garlic
• 2 Tbsp Corn Starch
• 1/4 Cup Water
  

Directions

1. Preheat oven to 275 degrees
2. Rub entire roast with creole season
3. Heat oil in dutch oven over medium-high heat
   
4. Brown each side of meat, about 3 to 4 minutes on each side
5. Remove Meat and add onions and garlic to oil and cook 1-2 minutes
6. Put roast back in pot and add beef broth
7. Put in oven, uncovered
8. Cook about 1 1/2 to 2 hours or until meat temp is 135 degrees
9. Remove from oven, and place roast on cutting board.
   
10. Place the dutch oven on a stove top and heat over high heat. Stir in cornstarch/water mixture and stir until thickened.
    
11. Slice meat thinly and serve with gravy and mashed potatoes.