Asian Rump Roast
Serves 4

2 pounds rump roast, trimmed
1/2 tablespoon black pepper
1/2 tablespoon cumin
1/2 tablespoon coriander
1/2 tablespoon ginger
1/2 tablespoon cinnamon
1/2 teaspoon ground red pepper
2 tablespoons extra virgin olive oil, or canola oil
2 cups leeks, sliced
4 cloves garlic, sliced
1 cup diced tomatoes
4 cups red wine
1 cup teriyaki sauce
1 tablespoon brown sugar
1 tablespoon chili sauce, more or less to taste
4 large carrots, sliced
2 red bell peppers, chopped
4 green onions, sliced into 1″ pieces
2 tablespoons cornstarch, mixed into 2 T water

Preheat oven to 325 degrees F. Heat a large Dutch oven over high heat. While pot is heating, combine pepper, cumin, coriander, ginger, cinnamon and red pepper, and rub into all sides of the rump roast. Add the olive oil to the pot and sear the roast until browned on all sides, about 2 minutes per side. Add leeks, garlic, tomatoes, red wine, teriyaki sauce, brown sugar, and chili sauce to the pot. Cover, bring to a boil, then place in the oven to cook for 3 hours, turning roast every hour. Remove meat from the pot and strain solids from the cooking liquid. Discard solids and return liquid to the pot. Slice the pot roast and return it to the cooking liquid along with the carrots, red peppers and green onions. Cover and return to the oven to cook another 20 minutes. Remove from oven and place over high heat on the stove. Add slurry of cornstarch, stirring to prevent lumps, and continue stirring until the sauce is slightly thickened. Serve over rice or potatoes.