Rump, Chuck or Shoulder Roast a la Nita

Marinate roast in the refrigerator overnight in a Ziplock bag (Remove as
much
air as possible.) Prepare and add to roast a mixture of:

Marinade:

2 or 3 cloves fresh garlic, crushed, peeled, minced
1/4 cup apple cider vinegar
1/4 cup red wine
2 or 3 Tablespoons Dark Brown Sugar
1 or more Tablespoons Kitchen Bouquet Browning Sauce
1 teaspoon Lea and Perrins Worcestershire Sauce (optional)
1 Tablespoon Hoisin Sauce (optional)
In the morning, remove roast from refrigerator. Remove from Ziplock bag,
reserving the marinade.


Cooking Roast
2 Tablespoons bacon fat or oil
2 cups water
1 Knorr Beef Bouillon Cube dissolved in the water
3 or 4 trimmed and peeled sweet type onions
More water or wine to pot as needed
Crushed Rosemary, Basil, Parsley
Black pepper

Heat a large roasting pot (for which you have a lid) over high heat. Add:
2 Tablespoons bacon fat or oil
Sear roast over high heat until well browned on all sides. Tip: Turn with
tongs to prevent piercing the meat and losing juices.
Reduce heat to medium-low and pour reserved marinade over roast. Add
2 cups water and 1 Knorr Beef Bouillon Cube dissolved in the water
Place lid on roaster, cover and continue to cook. When roast has cooked
about
30 minutes, add 3 or 4 trimmed and peeled sweet type onions
Add More water or wine to pot as needed
Baste and stir often. When about done, sprinkle with 1/4 teaspoon each:
Crushed Rosemary, Basil, Parsley, Black pepper
When roast is quite tender, remove from pan to a platter. Spoon off excess
fat from accumulated juices. Adjust seasonings. Have sauce hot, but not
boiling.

Add 1 or 2 Tablespoons Arrowroot dissolved in a bit of liquid. Stir in
quickly, but do NOT boil. Serve with roast.

Enjoy!

Nita Holleman

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