Italian Style Rump Roast

  • 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
  • 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.


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