Slow-Cooked Rump Roast

Ingredients

• 2 lb beef rump roast (about 1 kilogram, cut into 2–3 inch pieces)
• 1½ teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 2 teaspoons butter
• 1 onion (sliced)
• 1 carrot (sliced)
• 1 celery rib (sliced)
• 2 cups beef stock (divided)
• 1½ tablespoons Worcestershire sauce
• ⅓ teaspoon ground cinnamon
• 6 fresh sage leaves
• 4 rosemary sprigs
• 1½ cups tomato passata or tinned tomatoes
• 3 garlic cloves (sliced)
• Parsley (to garnish)
• Extra salt (to taste)
• Optional: extra stock/passata for ragu version