Post
 Posted By: Jumkie31 
Aug 24  # 1 of 2
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 250F. 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 110F. Increase oven temperature to temperature 500F and roast about 15 minutes longer, or until meat thermometer registers 130F. 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.
Post
 Posted By: shannone 
Sep 4  # 2 of 2
I am a big fan of Roast and I put this recipe in my recipe box. It sounds great and I cant wait to try it.