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Ingredients
- 5-7 garlic, chopped
- 1 teaspoon grnd black pepper
- Several bay leaves
- 1 1/2 c. dry red wine
- Juice of 1 lemon
- 1 (4 lb.) rolled rump roast
- 2 tbsp. soy sauce
- 2 tbsp. Worcestershire sauce
- 2 tbsp. flour
- 3 tbsp. extra virgin olive oil
- 2 tbsp. water
- 1 can whole mushrooms
- 1 tbsp. Everglades seasoning
Directions
- Combine garlic, pepper, bay leaves, Everglades seasoning, wine, lemon juice, and sauces in enamelware pan or possibly deep glass casserole. Add in roast; turn several times to coat with mix. Cover; let marinate in refrigerator at least 24 hrs; turn occasionally.
- Heat oil over moderate heat. Remove roast from marinade; pat dry. Brown all sides in warm oil. Preheat oven to 375 degrees. Pour marinade over roast in Dutch oven; pour in can of mushrooms. Cover tightly; place in oven. Cook 2 hrs or possibly to taste for doneness. Uncover; bake 30 min.
- Transfer pan to stove; remove meat to hot platter. Make a paste with flour and water; thicken pan gravy. Slice roast. Serve with gravy. Yield 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 2 servings | |
| Calories 411 | |
| Calories from Fat 182 | 44% |
| Total Fat 20.6g | 26% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1359mg | 57% |
| Potassium 537mg | 15% |
| Total Carbs 21.98g | 6% |
| Dietary Fiber 2.4g | 8% |
| Sugars 4.53g | 3% |
| Protein 3.79g | 6% |
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