Recipe ingredients and directions:
3 to 4 pound rump roast
salt
grated Romano cheese
fresh garlic cloves
oil
oregano
Make several slits in the roast (at least 4) that go quite deep
but not all the way through the meat. Fill each slit with 1/2 tsp.
salt, 1/2 tsp. grated Romano cheese and 1 clove fresh garlic.
Put a small amount of oil in a roasting pan, place the roast in
this and brown the meat at 400 degrees. When brown sprinkle
generously with oregano, cover the entire pan with foil and reduce
the over temperature to 250 degrees. Cook for 2 to 3 hours until
tender. The roast usually makes its own juice but add water if it
doesn’t. Remove garlic (or don’t depending on your taste!) slice
thinly and serve on buns with mustards, horseradish, etc.
Category: Beef Veal Recipes