This is one of my favorite comfort foods. Try this on one of the remaining cold winter nights.
Please note. I do not normally use measurements. This is a close approximation to what I use.
3 to 3 1/2 lb of Boneless Rump Roast
3 cloves of garlic cut in medium sized pieces
Salt and pepper
1 medium onion, 1/2 inch slices
½ Green Pepper, sliced
4-5 small red potatoes with skin on
1 cup sliced mushrooms
1 cup Red Wine
1 can Beef Broth
3 carrots, cut in medium slices
Preheat your oven to 375°F. If roast is too fatty cut most of it off, but not all Position roast at room temperature, with fat side up in roasting pan. This will allow the roast to have its juices melt into the roast.
Poke knife cuts into meat with a knife. Sprinkle with salt and pepper and stick pieces of garlic inside cuts. Add remaining ingredients
Cover and cook roast at 375°F. It should take about 2 to 3 hours, depending on the size of the roast. Check periodically to baste roast and veggies in the juice. As it cooks, it will thicken and form a delicious gravy. Use a meat thermometer to verify it is done in the center. The meat will need to be about 135° to 140°F to ensure it is done. If liquid not cooking down enough, cook uncovered for 20 minutes or stir in a little cornstarch.
Goes great with with warm buttered rolls. You can also omit the potatoes from the recipe and serve with mashed potatoes.
Serve with the remaining wine used in the recipe to add a delectable flavor to the entire meal.