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78
Boneless Rump Roast
Serves: 4-6
4 – 5-pound boneless rump roast
4-6 cloves whole garlic
1 teaspoon fresh cracked
peppercorns
1 large onion cut in slices
4 large russet potatoes, quartered
3 carrots peeled, cut into sticks
½ cup beef broth
½ cup dry red wine (optional)
Directions:
1. Make small slits in roast and
place garlic in slits (a little portion
will show).
2. Season roast with fresh cracked
peppercorns.
3. Place sliced onions on 1-inch
rack.
4. Place roast, garlic side down, on
onions.
5. Roast at 350°F for 15 minutes per
pound to achieve medium-rare;
18 minutes per pound for
medium and 22 minutes per
pound for well-done.
6. Flip roast halfway through
cooking process.
7. Place carrots and potatoes
around roast and pour red wine
and beef broth over roast and
potatoes.
8. Continue to roast remaining
half to achieve desired level of
tenderness.
9. Pause the machine and turn
carrots and potatoes (optional).
10. Let meat rest for 10 minutes
before slicing.
78
Beef
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