MMMMM----- Recipe via Meal-Master (tm) v8.02
 
       Title: Sam Arnold’s Boneless Rump Roast
  Categories: Main dish, Meats
       Yield: 10 servings
 
       1 x  Boneless Rump Roast
       1 x  Salt
       1 x  Fresh Rosemary Needles
       1 x  Garlic Salt
       1 x  Freshly Ground Black Pepper
       1 x  Beer; OR
       1 x  Wine; OR
       1 x  Vinegar; OR
       1 x  Lemon Juice
       1 x  Beef Stock; OR
       1 x  Red Wine
       1 x  Minced Shallots
 
   NOTE:  This recipe is adjustable to all sizes of roasts. This is the
   Marinate the meat for a couple of hours in a liquid that is slightly
   acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast
   for 15 minutes per pound at 325 degrees F.  For the last 15 minutes,
   cook at 500 degrees F.  For example, for a 4 pound roast, total
   cooking time is 1 hour but it will be 45 minutes at 325 degrees F.
   and 15 minutes at 500 degrees F.  This will crust the outside of the
   roast and the inside will be medium, barely pink.
    This is based on room temperature meat.  If the meat is quite cold,
   extend the baking time.  After 3/4 of the cooking time, sprinkle with
   salt and some fresh or dry rosemary needles. Turn the roast with
   WOODEN SPOONS (Very important that you do not pierce the meat) and
   season it all over. Rosemary, seasoned salt or garlic salt are nice,
   and some freshly ground black pepper adds to the flavor also. Swab
   the roast with some fresh lemon juice--this will also add to the zing
   of the meat. When cooked, snip off the cords and slice to serve. From
   the roasting pan, spoon off the fat from the accumulated juice.  Add
   some beef stock or red wine to the juices, a few minced shallots or
   green onion shreds and cook down at high heat to a reduction or
   concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of
   your choice, and serve with the roast.
 
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