Approximately 4 lb beef rump roast
1 jar (4-5 oz) pimiento-stuffed olives, drained
2 to 3 tablespoons canola oil
1 large yellow onion, thickly sliced
1 can (10 3/4-oz) condensed tomato soup
1 soup can of hot water
With the point of a sharp knife, make 4 or 5 crisscross gashes in a large circle as far in as the middle of each end of the roast. Using fingers or a spoon, open up the gashes and push 4 or 5 olives into each gash.
In a large Dutch oven, heat the canola oil over medium-high heat. Add the roast and brown completely on all sides (takes about 15 minutes), lower heat to medium if it gets too hot.
Lift meat and place onion slices under the roast. Stir the water and soup together and pour over the meat. Cover tightly and simmer on stove top or cook at 325 degrees in oven for 2 1/2 to 3 hours or until meat is tender. Cool. In fact, this is good served chilled so it makes a good picnic or tailgating meat.
Your guests will be surprised to see the olives cooked in the meat.
Note: The sugar in the soup is okay as it is balanced out by the protein in the roast.
WELCOME TO DIABETIC ENJOYING FOOD
I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected.