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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Having eaten home-raised beef all of my life, I've learned to cook all the various cuts. This flavorful roast gets Italian flair from oregano and garlic.Jeanne Murray, Scottsbluff, Nebraska Ingredients:
1 beef rump roast or bottom round roast (3 pounds) |
3 tablespoons vegetable oil |
3 cups hot water |
4 teaspoons beef bouillon granules |
1 tablespoon dried oregano |
1 to 2 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 medium bell peppers, julienned |
3 tablespoons butter |
Directions:
1. In a Dutch oven, brown roast on all sides in oil over medium-high heat; drain. Combine the water, bouillon, oregano, garlic, salt and pepper; pour over roast.
2. Cover and bake at 350° for 3 hours or until meat is tender. Remove roast to a warm serving platter. Let stand 10 minutes before slicing.
3. Meanwhile, in a large skillet, saute peppers in butter until tender. Serve peppers and pan juices with the roast. Yield: 8-10 servings.
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