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Recipe
from: Mealsforyou.com
- 4
lbs. boneless rump roast
- 2
Tbs. olive oil
- 1/3
cup red wine
- 1
cup chicken or beef stock
Preheat oven to 250°F. Season roast with salt and pepper to
taste. Heat oil in a heavy ovenproof pot or Dutch oven over medium
high heat. Sear roast about 4 minutes per side, until browned.
Transfer pot to oven and roast, uncovered, 45 minutes-1 hour,
or until a meat thermometer registers 110°F. Increase oven
temperature to 500°F and roast about 15 minutes longer, or
until meat thermometer registers 130°F. Remove roast from
pot. Let stand 20 minutes before carving.
Meanwhile,
set pot over medium high heat. Discard all but 1 Tbs. fat from
pot. Stir in wine with a wooden spoon to loosen brown bits. Simmer
about 2 minutes, until wine reduces to a glaze. Stir in stock
and simmer another 1-2 minutes, until sauce reduces and thickens
slightly. Cut roast into thin slices. Stir meat juices into pan
juices. Serve immediately with juices passed separately.
This
recipe serves 8 people. Because this recipe is for a particular
size pan, it adjusts the number of servings only in multiples
of 8.
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