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Sunday Roast Supreme

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Ingredients
  Rump roast 1 , rolled and tied
  Spinach pasta dough 1 Cup (16 tbs), cut in noodles, cooked, drained
  Butter 1 Tablespoon
  Grated parmesan cheese 1 Tablespoon
For marinade
  Cider vinegar 2 3⁄4 Cup (44 tbs)
  Water 2 1⁄3 Cup (37.33 tbs)
  Onions 3 Medium, sliced
  Lemon 1 , sliced
  Garlic 1 Clove (5 gm), pressed
  Bay leaves 2
  Whole cloves 8
  Whole black peppercorns 8
Directions

Prepare Beef Roast Marinade.
Pour over rump roast.
Refrigerate 24 to 48 hours, turning meat occasionally.
Remove from refrigerator.
Insert bulb of meat thermometer as close to center of roast as possible.
Place in cold oven.
Set temperature control at 325°F (165°C).
Bake 25 to 40 minutes per pound depending on desired doneness.
Thermometer will read 150° to 170°F (65° to 75°C).
During baking, brush occasionally with Beef Roast Marinade.
Serve spinach noodles tossed with butter and sprinkled with grated Parmesan cheese.
Salt and pepper roast to taste.
Makes about 10 servings.
Beef Roast Marinade: In a medium bowl, combine all ingredients.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Beef

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