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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.

Insert a meat thermometer into the center of the thickest part of the roast. Place on meat rack in a shallow baking pan.

Mix together: 1 tsp. Worcestershire sauce 1/2 c. dry red wine (or 1/2 c. water) 1 tbsp. lemon juice

Brush meat with this basting sauce.

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.

Let the meat stand at room temperature about 10 minutes to set the juices, then slice and serve. Serves 10 to 12.

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