One 2- to 3-pound beef rump roast
Sea salt and freshly ground black pepper
1/8 teaspoon cayenne, optional
2 tablespoons olive oil
2 cloves garlic, minced
1/2 large yellow onion, diced
4 cups beef broth
2 sticks (1 cup) unsalted butter
1 1/4 cup all-purpose flour
2 tablespoons ketchup
1 tablespoon freshly ground black pepper
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 1/2 teaspoons sea salt
1/2 teaspoon onion powder
1 large unpeeled Idaho potato, cut 3/8-inch thick with a French fry cutter
Oil, for frying
3 teaspoons diced smoked mozzarella
1 teaspoon chopped green onions
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