Garlic Infused Rump Roast

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There is something about the bitter cold of winter that leaves me with a craving for a hot piece of red meat. Gathering around the table on a Sunday evening, sharing a comforting warm meal, has always been something that I have loved to do. Nothing beats good food and great company, right? This recipe definitely satisfied that. This was my first go around trying to cook a roast and I have to say, it came out pretty well. I wish I would have had more time to marinade it but overall, the flavor of the meat was great and the cooking time seemed to work fairly well. This is best served with the classics: mashed potatoes, corn, and somethin' green!  Ingredients: 1 Round or Rump Roast (3 lbs) Marinade: 1 packet of dry Italian dressing 1 tablespoon garlic powder 1 tablespoon garlic salt Kosher salt (to taste) Black pepper (to taste) 1/2 cup of olive oil 1/4 cup of Worcestershire sauce Additional Necessities: 2-4 cloves of fresh garlic 1 cup of red wine 1 cup of water 1 can of golden mushroom soup  Optional- Creamy Horseradish Sauce: 1/2 cup of Sour Cream (can be substituted for greek yogurt for a low-cal option) 4 tablespoons of prepared horseradish Salt and Pepper to taste  Directions:  Begin by trimming excess fat from the roast. Trim to your desired fat content. Place the roast in a shallow dish or gallon sized plastic bag.  Combine all dry ingredients in a small bowl and whisk in Worcestershire and oil. Set aside. Peel and thinly slice fresh garlic.  With a small knife, create slits all over the outside of the meat large enough to fit the garlic slices into. Stuff the garlic into the meat accordingly.  Take the marinade and pour over the meat. Massage into the slits of garlic and let sit for anywhere from 1-12 hours. ( 3 hours worked well for my roast!) When you are ready to cook the meat, preheat the oven to 350 degrees.  In a medium skillet, drizzle a bit of oil in the bottom of the pan and turn it to medium heat. Place marinaded roast in pan and sear for approximately 4-5 minutes per side. This will create a nice crust on the meat.  In a roasting pan, combine wine, water and mushroom soup in the bottom of the pan. Place browned meat on the rack and cover with foil. Cook the roast at approximately 325/350 degrees for (approx.) 1 hour and 15 minutes... lower and slower is always an option if you have the time. For a medium rare roast, the internal temperature should reach 125-130 degrees. For a medium roast, closer to 140-145 would be best.  Slice thinly and enjoy!

There is something about the bitter cold of winter that leaves me with a craving for a hot piece of red meat. Gathering around the table on a Sunday evening, sharing a comforting warm meal, has always been something that I have loved to do. Nothing beats good food and great company, right? This recipe definitely satisfied that. This was my first go around trying to cook a roast and I have to say, it came out pretty well. I wish I would have had more time to marinade it but overall, the flavor of the meat was great and the cooking time seemed to work fairly well. This is best served with the classics: mashed potatoes, corn, and somethin' green! 

Ingredients:

1 Round or Rump Roast (3 lbs)

Marinade:

1 packet of dry Italian dressing

1 tablespoon garlic powder

1 tablespoon garlic salt

Kosher salt (to taste)

Black pepper (to taste)

1/2 cup of olive oil

1/4 cup of Worcestershire sauce

Additional Necessities:

2-4 cloves of fresh garlic

1 cup of red wine

1 cup of water

1 can of golden mushroom soup 

Optional- Creamy Horseradish Sauce:

1/2 cup of Sour Cream (can be substituted for greek yogurt for a low-cal option)
4 tablespoons of prepared horseradish
Salt and Pepper to taste 

Directions: 

1. Begin by trimming excess fat from the roast. Trim to your desired fat content. Place the roast in a shallow dish or gallon sized plastic bag. 
2. Combine all dry ingredients in a small bowl and whisk in Worcestershire and oil. Set aside.
3. Peel and thinly slice fresh garlic. 
4. With a small knife, create slits all over the outside of the meat large enough to fit the garlic slices into. Stuff the garlic into the meat accordingly. 
5. Take the marinade and pour over the meat. Massage into the slits of garlic and let sit for anywhere from 1-12 hours. ( 3 hours worked well for my roast!)
6. When you are ready to cook the meat, preheat the oven to 350 degrees. 
7. In a medium skillet, drizzle a bit of oil in the bottom of the pan and turn it to medium heat.
8. Place marinaded roast in pan and sear for approximately 4-5 minutes per side. This will create a nice crust on the meat. 
9. In a roasting pan, combine wine, water and mushroom soup in the bottom of the pan. Place browned meat on the rack and cover with foil.
10. Cook the roast at approximately 325/350 degrees for (approx.) 1 hour and 15 minutes... lower and slower is always an option if you have the time. For a medium rare roast, the internal temperature should reach 125-130 degrees. For a medium roast, closer to 140-145 would be best. 
11. Slice thinly and enjoy!