This recipe for Roast Beef, by Mom (Cindy), is from Dolly's Kitchen Memories,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 rump roast (5 to 6 pounds) 1 carrot 1 stalk celery onion bay leaf oregano garlic wine
Split both sides. Insert in split carrot, whole stick celery, onion, 1 bay leaf. Sprinkle with oregano and garlic. Pour 2 cups wine and 3 cups water over meat. Cook for 3 hours at 350 degrees. Take out of oven. Let cool. Place in refrigerator overnight. Heat and serve next day.
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