Spanish Style Rump Roast 2 chorizos (1/4 - 1/2 lb.) 4 Lbs rump roast, boneless 2 Tbsp all purpose flour 2 Tbsp olive oil 1 cup chopped onions 1 garlic cloves, minced 6 oz. can tomato paste 1/4 cup red wine 1 bay leaf 1 large green pepper, cut into chunks 1 tsp salt 1/4 tsp. pepper Cut chorizo into 6

Instructions Marinate roast in Italian Dressing in refrigerator overnight. Remove from marinade and pat dry with paper towel. Salt and pepper heavily. Brown in oil on high heat. Place in roasting pan and pour on 1/2 cup water, Worcestershire, vinegar and garlic salt (if desired). Cover tightly and

918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Preheat oven to 350°F. Combine garlic, rosemary and salt and pepper to taste in a bowl. Press evenly onto roast. Place on a rack in a shallow roasting pan. Do not add water or cover. Roast uncovered 18-22 minutes per 1 lb. for medium rare to medium doneness. Remove roast when meat thermometer

Dine Without Whine's Weekly Newsletter Featuring a rump roast recipe and an article with quick and easy breakfast ideas for kids.

In a medium pan in low heat used the leftover liquid you used for boiling vegetables, put the beef cubes and stir occasionally, as they mix well pour the gravy and keep stirring evenly until they thickened. Put in a gravy boat after cooking. Procedure: (Roasting Beef) Preheat the oven to 425°F.