4 lb boneless rump roast
6 cloves garlic, slivered
1 c water(or beef broth)
1 Tbs salt ~n~ 1 Tbs pepper
1 Tbs crushed red pepper
1 Tbs dried oregano


Preheat oven to 250
Make slits in roast with a sharp knife, and insert garlic slivers.In a small roaster,pour in water or broth,salt, black pepper, red pepper, and oregano.

Cover, and bake 2 hours,basting occasionally. Remove from oven, and let cool in roasting pan. Meat should be very rare. Wrap tightly and refrigerate overnight.

The next day, Remove roast from pan, and slice as thinly as possible. Add a little water to roasting pan, and heat on stovetop, but do not boil. Stir to blend seasonings.

When au jus is hot, add sliced beef just long enough to heat through. Serve on crusty Italian bread w/mozzarella or provolone and the au jus for dipping.


This is a little work but IS worth it!!