Italian Style Rump Roast

INGREDIENTS :

• 2 to 2 1/2 pounds boneless beef rump roast, tied
• 2 cloves garlic, minced or pressed
• 1 teaspoon slightly crushed fennel seed
• 1 teaspoon coarsely cracked black pepper
• 1 tablespoon olive oil or vegetable oil
• 4 slices bacon
• 1/2 cup dry red wine

PROCEDURE :

• Arrange meat with fat side up in heavy casserole that has a lid.
• In a small bowl, combine garlic, fennel seed, pepper and oil to make a paste. Rub paste over meat.
• Drape bacon slices over meat.
• Pour wine into the pan.
• Place a piece of waxed paper over the meat, fitting it on the meat, with the edges of the paper extending up around edges of the casserole (this ensures a close fit of the cover). Place cover on.
• Bake at 300 degrees for about 2 hours until the meat is tender.
• Remove roast. Keep warm.
• Strain juices in a skillet. Skim off excess fat. Bring to a boil. Boil until reduced to 1 cup.
• Slice meat spoon pan juices over. Serve.