Rump Roast with Bacon and Vegetables

Name: Rump Roast with Bacon and Vegetables
Yield: 6
Ingredients: 1 kg of beef, cut into 4 equal pieces; Salt and black pepper to taste; 2 carrots, peeled and sliced; 200 g of bacon, cut into strips; 1/2 cup of chopped fresh parsley; 1/4 cup (scant) of olive oil; 1 cup of beef broth; 1 cup of tomato sauce

1
1 kg of beef, cut into 4 equal pieces
2
Salt and black pepper to taste
3
2 carrots, peeled and sliced
4
200 g of bacon, cut into strips
5
1/2 cup of chopped fresh parsley
6
1/4 cup (scant) of olive oil
7
1 cup of beef broth
8
1 cup of tomato sauce

Ingredients

1
1 kg of beef, cut into 4 equal pieces
2
Salt and black pepper to taste
3
2 carrots, peeled and sliced
4
200 g of bacon, cut into strips
5
1/2 cup of chopped fresh parsley
6
1/4 cup (scant) of olive oil
7
1 cup of beef broth
8
1 cup of tomato sauce

Directions

1
Season the beef with salt and black pepper
2
Place two slices of carrot, two strips of bacon, and a sprinkle of parsley on each piece of beef
3
Roll up the beef tightly and secure it with kitchen twine or toothpicks
4
Heat the olive oil in a large skillet over medium-high heat
5
Add the beef and cook until browned on all sides
6
Add the beef broth to the skillet and bring to a boil
7
Reduce the heat to low and simmer, uncovered, until the beef is tender, about 2-3 hours
8
Stir in the tomato sauce and let it simmer for another 10 minutes
9
Serve hot.