6 lb. boneless rump roast
2 tsp. salt
1 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. pepper
meat tenderizer (if desired)

Rub boneless rump roast with salt, dry mustard, 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.

Basting Sauce:

1 tsp. Worcestershire sauce
1/2 cup dry red wine (or water)
1 tbsp. lemon juice

Mix together Worcestershire sauce, red wine and lemon juice. Brush meat with this basting sauce.

Roast in a moderately slow (325°F) oven, until the meat thermometer registers 130°F 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.

Submitted by: Kathleen Hamilton