Ingredients
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4 pounds boneless rump roast
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6 cloves garlic, slivered
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1 cup water
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1 tablespoon salt
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1 tablespoon coarsely ground black pepper
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1 tablespoon crushed red pepper
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1 tablespoon dried oregano
Directions
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Preheat the oven to 250 degrees F (120 degrees C).
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Make slits in roast with a sharp knife, and insert garlic slivers. Place roast in a pan not much larger than the roast. Pour water into the pan, and season roast with salt, black pepper, red pepper, and oregano.
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Cover, and bake in the preheated oven for 2 hours, basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.
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The next day, remove roast from the pan, and slice as thinly as possible. Add a little water to the roasting pan, and heat on the stovetop, but do not boil. Stir to blend seasonings.
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When au jus is hot, add sliced beef just long enough to heat through.
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Serve on crusty Italian bread with au jus available for dipping.
Nutrition Facts (per serving)
494 | Calories |
33g | Fat |
2g | Carbs |
45g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 494 | |
% Daily Value * | |
Total Fat 33g | 42% |
Saturated Fat 13g | 65% |
Cholesterol 138mg | 46% |
Sodium 985mg | 43% |
Total Carbohydrate 2g | 1% |
Dietary Fiber 1g | 3% |
Total Sugars 0g | |
Protein 45g | 90% |
Vitamin C 2mg | 2% |
Calcium 31mg | 2% |
Iron 4mg | 21% |
Potassium 811mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.