ITALIAN STYLE BRAISED RUMP ROAST

4 pounds rump roast, boneless and tied
3 large garlic cloves
2 tablespoons kosher salt
2 tablespoons ground black pepper
3 tablespoons olive oil
5 large carrots, thickly sliced
3 large red onions, diced
3 sprigs rosemary
2 1/2 cups dry white wine
1/4 cup tomato paste
2 cups chicken stock

Tie roast into a uniform shape. Using tip of knife, make slits all over beef. Using Asian vegetable slicer, slice garlic paper thin. Combine garlic with salt and pepper, mashing into a paste. Stuff slits in beef with garlic paste. Season prepared beef with salt and pepper.

In a large deep casserole over medium heat, heat olive oil. Add beef and brown all sides uniformly. Remove.

To casserole, add carrots, onions, and rosemary. Saute and brown vegetables.

Add white wine, tomato paste, and stock. Bring to a boil.

Return beef to the casserole. Return to a boil, reduce, and simmer, covered for 2 to 2 1/2 hours. Test for doneness/tenderness.

Remove, allow to cool for 15 minutes, and slice. Serve with pan juices and vegetables over noodles.

Yield: 8 to 12 servings
Source: Michael Lomonaco, 1998