Horseradish Stuffed Rump Roast
|Prepared horseradish||5 Ounce (1 Jar)|
|Garlic||2 Clove (10 gm), minced|
|Boned and rolled beef rump roast||5 Pound (1 Piece)|
|Beef flavored gravy base||1 Teaspoon|
|Cold water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||3 Tablespoon|
Combine horseradish and the 2 cloves of garlic.
Unroll roast; make lengthwise cut through thick part of roast, going to, but not through other side.
Spread cut surfaces with the horseradish mixture.
Reroll roast and tie securely with string.
Rub roast with a cut clove of garlic, if desired.
Place roast, fat side down, on inverted saucer in 12 x 7 1/2 x 2-inch baking dish.
Micro-cook, uncovered, on roast (medium-high) setting for 30 minutes; give dish half turns every 10 minutes.
Turn meat, fat side up, and change setting on microwave oven to simmer (medium) setting.
Micro-cook, uncovered, till microwave thermometer registers 140° about 25 to 30 minutes; give dish half turns every 10 minutes.
Remove roast; cover with foil and let stand 20 minutes before carving.
(Temperature will increase to 160° during standing time for medium-done beef.) Pour off pan drippings into a 4-cup glass measure.
Skim off excess fat.
To drippings add enough water to make 1 1/2 cups and the beef-flavored gravy base; set aside.
About 10 minutes before serving, stir 1/3 cup cold water into the flour.
Add to mixture in glass measure.
Micro-cook, uncovered, on high setting 1 minute; stir.
Micro-cook till thickened and bubbly, about 3 1/2 to 4 minutes, stirring after each minute.
Season to taste with salt and pepper.
Serve with meat.