Italian Style Braised Rump Roast

Directions

1. Tie roast into a uniform shape. Using tip of knife, make slits all over beef. Using Asian vegetable slicer, slice garlic paper thin. Combine garlic with salt and pepper, mashing into a paste. Stuff slits in beef with garlic paste. Season prepared beef with salt and pepper.
2. In a large deep casserole over medium heat, heat extra virgin olive oil. Add in beef and brown all sides uniformly. Remove.
3. To casserole, add in carrots, onions, and rosemary. Saute/fry and brown vegetables. Add in white wine, tomato paste, and stock. Bring to a boil. Return beef to the casserole. Return to a boil, reduce, and simmer, covered for 2 to 2 1/2 hrs.
4. Test for doneness/tenderness. Remove, allow to cold for 15 min, and slice. Serve with pan juices and vegetables over noodles.
5. This recipe yields 8 to 12 servings.