"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Rump Roast Recipe

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This recipe for Rump Roast, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marisol Ellett
Added: Monday, January 26, 2009


Covered pot
Oil to cover bottom of pan
2-3 pound rump roast
onion diced
Garlic Salt
2 beef boullion cubes
2/3 cup wine
1 cup water

Heat oil to medium high and put meat on with lid to sear meat 1-2 minutes then turn over to sear other side.
Turn heat to medium low.
Pour 1/3 cup wine over meat then season with salt, garlic salt, and pepper.
Cover and let cook 10 minutes
Add 1 cup warm water with 1 beef boullion cube ( on side do not pour over meat)
15 minutes later add 1/3 cup white wine
Put lid on and let cook for about 1 hour if water gets low add another boullion cube with cup water.




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