roast
By Yankee Magazine|Feb 05 2008|
I THOUGHT THE DOG (A COLLIE) WAS GONNA EAT GOOD FOR A WEEK! BUT THE CHARR ON THAT PIECE OF BEEF GAVE IT THE BEST FLAVOR I HAVE EVER TASTED! BEEN DOING IT THAT WAY EVER SINCE!
Yield
1 large rump roast
Ingredients
1 rump roast
2 large onions peeled n quartered
1 garlic bulb seperated n peeled
1 celery bunch, chopped, large pieces
beef base
Instructions
I BROWNED OFF A WHOLE RUMP ROAST, TO COOK A ROAST, FINISHED IN A BEEF AUJUSE BATH WITH ONIONS QUARTERED, WHOLE GARLIC CLOVES,
AND CELERY STALKS. 350 DEGREES FOR 3 HOURS. I LIT THE GRILL TO LET GET HOT. CARRIED ROAST TO GRILL, PLACING ON ONE SIDE OF ROAST (MEAT SIDE DOWN) TO SEER IN JUICES, 5 MINUTES LATER, TURNED ROAST ON TO OTHER MEAT SIDE, 5 MINUTES MORE, TURN ONTO FAT SIDE. WENT INTO HOUSE TO RINSE OFF PLATE (2 MINUTES TOPS). CAME OUT, THE FLAMES WERE 3 FEET TALL FROM THE BURNING FAT!! DIDNT PANIC. JUST SHUT OFF GRILL, AND THE FIRE SUBSIDED. I THOUGHT THE DOG (A COLLIE) WAS GONNA EAT GOOD FOR A WEEK! BUT THE CHARR ON THAT PIECE OF BEEF GAVE IT THE BEST FLAVOR I HAVE EVER TASTED! BEEN DOING IT THAT WAY EVER SINCE!
REMOVE ROAST FROM AUJUSE BATH LET COOL A LITTLE (SLICES BETTER COLD) SLICE CROSSWISE 3/8 TO 1/2 THICK. ADD BACK TO ROASTING PAN.
HEATED AND SERVED.
