Boned Rump Roast In A Bag
|Beef roast||10 Pound, tied|
|Garlic||5 Clove (25 gm)|
|Green onions||5 (Whole)|
|Hot pickled peppers||5|
|Green onions||1 Cup (16 tbs), chopped|
|Parsley||1⁄2 Cup (8 tbs), chopped|
|Soy sauce||2 Tablespoon|
|Irish potatoes||8 Medium|
|Peychaud's bitters||1⁄2 Teaspoon|
|Ground red cayenne pepper||To Taste|
|Celery seed||1 Teaspoon|
|Dry white wine||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
Stuff garlic, onions, and peppers in five holes deep in the roast.
Clean the mushrooms well.
Pat salt and pepper on the roast.
Place the roast in a cooking bag with a tablespoon flour shaken up in it.
Put the mushrooms, carrots, and potatoes around the roast.
Add parsley, green onions, and celery seed.
Mix liquids, then pour into the bag.
Tie the bag and punch 12 holes in it with a two-tine kitchen fork.
Cook for 1-1/2 hours at 350 degrees.