Ingredients
8
8 servings
- •4 pounds boneless rump roast
- •6 cloves garlic, slivered
- •1 cup water
- •1 tablespoon salt
- •1 tablespoon coarsely ground black pepper
- •1 tablespoon crushed red pepper
- •1 tablespoon dried oregano
Instructions
- Preheat the oven to 250 degrees F (120 degrees C).
- Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
- Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
- The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
- When au jus is hot, add sliced beef just long enough to heat through.
- Serve on crusty Italian bread with au jus available for dipping.
Nutritional Facts
Per 8 servings
- Calories: 494
- Carbohydrate: 2g
- Fat: 33g
- Fiber: 1g
- Protein: 45g
- Sugar: 0g
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