Serves 8

2 ½ pound beef rump roast
3 ounces prosciutto, very thinly sliced
1 tablespoon Wicked Good Pepper
3 tablespoons EVOO
2 tablespoons butter
1 red onion, finely chopped
2 stalks celery, cut into ½ inch slices
2 cloves garlic, finely chopped
1 red bell pepper, de-seeded and cut into ½ inch cubes
1 teaspoon salt
1 to 1 ½ cups dry red wine
1 cup chicken broth

1. Rub Wicked Good Pepper into the roast. Wrap the roast in the slices of prosciutto and pat them so that they adhere to the meat.
2. Heat a heavy cooking pot or Dutch oven and melt the butter in the EVOO. Add the roast and brown on all sides over medium heat, about 4 minutes per side. Add the chopped vegetables, along with the salt and wine. Cook, covered, over low heat for 45 minutes.
3. Turn the meat over, stir in the chicken broth and cook an additional 45 to 60 minutes or until the meat is tender and easily pierced with a knife.
4. Remove the meat from the pot. Slice it thinly and set on a platter. Keep warm.
5. Meanwhile, strain the juices from the pan into a clean saucepan, discard the vegetables. Set the saucepan over high heat and reduce the pan juices until they are thick and smooth. Pour over the meat slices and serve.
(You may retain the vegetables and serve them as an accompaniment to the meat)