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Premium Rump Roast

  • 3 ½ to 4 ½ lb. Roast
  • Liquid Base
    1 cup of dry red wine
    1 cup of water
  • Seasoning: #1
    1 tablespoon of Roast Beef seasoning
    Olive oil
  • Seasoning: #2
    Coarse Kosher salt or sea salt
    Seasoned pepper
    2 cloves of crushed garlic
    Olive oil
  • Seasoning: #3
    1 Tablespoon of Santa Cruz steak & chop seasoning
    Olive oil
  • Seasoning: #4
    1/8 cup of liquid Maggie
    1 teaspoon of kitchen boquete
    2 tablespoons of herb deprovence
    4 cloves of crushed fresh garlic

Oil roast and season according to recipe. Place roast in a
Roasting pan. Place liquid in bottom of the pan and roast
At 350 degrees until internal temp. reaches the desired doneness.
Let roast stand for 10 minutes before carving. Make a wonderful
Gravy by thickening the drippings.