Italian Roast Beef
Denise Munson's Mom's recipe
- 5-6 lb rump roast
- Cooking oil
- 1 T crushed rosemary
- 4-5 cloves garlic, crushed
- Salt & pepper to taste
- 3 heaping T fresh parsley, chopped
- 2 c onions, chopped
- 3 c celery, chopped
- 1 c water (or red wine)
Preheat to 450. Pour 1/8 in cooking oil in roasting pan or cooker. Salt & pepper all sides of meat. Turn meat to coat with oil. Cover & roast for 20 min. Remove from oven. Add rosemary, garlic, onions & celery over & around roast. Add 1 c water or wine. Cover & roast at 325 4-5 hrs until tender. Add sm amount of water, wine or broth as needed during cooking. Baste frequently.
When done remove roast to cutting board & rest for 30 min. Slice into thin pieces or shred. Add 2 c water/broth/wine to pan for rich brown thin gravy. Season with salt & spoon over meat.
Can refrigerate or freeze in airtight containers until needed. Serve warm on crisp heated buns with juice.
Denise's uses all water instead of wine or broth.