Oven Rump Roast
By: Anonymous
Published: Thursday, December 10, 2009 - 3:18am

Preparation

1 Rub a 6 pound boneless rump roast with 2 teaspoons salt, 1 teaspoon dry mustard and 1/4 teaspoon each of garlic salt and pepper. If you wish, use unseasoned meat tenderizer according to directions on the package. 2 Insert a meat thermometer into the center of the thickest part of the roast. Place on meat rack in a shallow baking pan. 3 Mix together: 1 tsp. Worcestershire sauce 1/2 c. dry red wine (or 1/2 c. water) 1 tbsp. lemon juice 4 Brush meat with this basting sauce. 5 Roast in a moderately slow oven, 325 degrees, until the meat thermometer registers 130 degrees for rare meat or about one hour and forty-five minutes. Figure about 18 minutes per pound for rare meat. Baste with the wine sauce several times during roasting. 6 Let the meat stand at room temperature about 10 minutes to set the juices, then slice and serve. Serves 10 to 12.