beef rump roast
With this type of dish, amounts are not super-critical. The larger the roast, the more vegetables. For a 3 pound roast, use 3 carrots, 2 celery sticks, 1 small brown onion. For larger roasts, or to your taste, adjust the rest of the ingredients accordingly.
Make a mire poix of the carrots, celery, onion. That is, dice very small, put in frying pan with about 3 Tablespoons olive oil, cook over medium heat until the onion is clear.
Place vegetables with garlic in the bottom of a roasting pan.
Brown roast on all sides, put in roasting pan.
Add a fifth of red wine. The rule of thumb is the better the red, the better the roast, but don't overdo it. However, don't add the $1.99 red and think there will much to it.
Add 1/2 cup olive oil. Yes, we are going to smother this roast
Add 2 to 3 cloves minced garlic.
Cook 275 for approximately four hours in covered roasting pan. Turn once, halfway through. The roast will shrink. Don't despair, it will be fork tender so carefully remove it from the roasting pan to serve. Cut thick slices. This is very rich so what looks like a little serving is very filling.
Strain juice in pan, serve juice on side.
Serve with garlic mashed potatoes and a big green salad.
Cabernet Sauvignon or Merlot wants to be poured with this. Since this is an Italian recipe, try a big Nebbiolo too