Sam Arnold's Boneless Rump Roast

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Title: Sam Arnold's Boneless Rump Roast
Categories: Beef
Yield: 10 servings

1 x Boneless Rump Roast 1 x Wine; OR
1 x Salt 1 x Vinegar; OR
1 x Fresh Rosemary Needles 1 x Lemon Juice
1 x Garlic Salt 1 x Beef Stock; OR
1 x Freshly Ground Black Pepper 1 x Red Wine
1 x Beer; OR 1 x Minced Shallots

NOTE: This recipe is adjustable to all sizes of roasts. This is the
Marinate the meat for a couple of hours in a liquid that is slightly
acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for
15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at
500 degrees F. For example, for a 4 pound roast, total cooking time is 1
hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500
degrees F. This will crust the outside of the roast and the inside will
be medium, barely pink. This is based on room temperature meat. If the
meat is quite cold, extend the baking time. After 3/4 of the cooking
time, sprinkle with salt and some fresh or dry rosemary needles. Turn the
roast with WOODEN SPOONS (Very important that you do not pierce the meat)
and season it all over. Rosemary, seasoned salt or garlic salt are nice,
and some freshly ground black pepper adds to the flavor also. Swab the
roast with some fresh lemon juice--this will also add to the zing of the
meat. When cooked, snip off the cords and slice to serve. From the
roasting pan, spoon off the fat from the accumulated juice. Add some beef
stock or red wine to the juices, a few minced shallots or green onion
shreds and cook down at high heat to a reduction or concentrated sauce.
Adjust the seasonings, salt, pepper, and herbs of your choice, and serve
with the roast.

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