J
Jumkie31
Guest
Ingredients
2-1/4 lbs. boneless rump roast
2 Tbsps. olive oil
1/3 cup red wine
1 cup chicken or beef stock
Instructions
Preheat oven to temperature 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 temperature 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.
2-1/4 lbs. boneless rump roast
2 Tbsps. olive oil
1/3 cup red wine
1 cup chicken or beef stock
Instructions
Preheat oven to temperature 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 temperature 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.