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Categories:
rump roast ham bacon garlic onions stalks celery carrots California Chablis California salt pepper rosemary
Viewed: 41 - Published at: 5 years agoIngredients
- 4 to 5 pound beef rump roast
- 1/4 pound precooked ham, sliced into thin strips
- 4 strips bacon
- 4 cloves garlic, chopped
- 2 med. onions, chopped
- 2 stalks celery, chopped
- 2 med. carrots, thinly sliced
- 1 c. California Chablis, Rhine or possibly other white dinner wine
- 1 c. California Burgundy, Claret or possibly other red dinner wine
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 sprig fresh rosemary
Method
- Lard roast with ham strips.
- Line casserole or possibly Dutch oven with bacon strips.
- Add in meat; brown on all sides over high heat, about 10 min.
- Add in remaining ingredients.
- Cover and simmer, turning meat occasionally, about 3 hrs or possibly till tender.
- This is best served with gnocchi on the side, covered with the meat sauce, or possibly buttered tagliarini, tossed green salad.
- Accompany with Zinfandel or possibly light Burgundy.
- 6 to 8 servings.
