Sam Arnold's Boneless Rump Roast

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Title: Sam Arnold's Boneless Rump Roast
Categories: Main dish, Meats
Yield: 10 servings

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