Roasted low and slow til it's fall-apart tender, my Creole baked rump roast is a whole new spin on traditional south Louisiana flavors. Marinated all-night-long sliced rump roast gets a quick sear on both sides to lock in its natural flavor. Then, the Cajun trinity of onion, bell pepper and celery brown in butter and … Continue reading Creole Baked Rump Roast