Description
Lorriane Pierce was a master cook. Whenever these were on the menu, lines would form. Serve on crusty Italian bread.
Ingredients
- 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.
Cook Time: 2 hrs
Total Time: 1 day
Servings: 8