Cajun Rump Roast

• 4 1/2 lb. rump roast
• garlic cloves
• green onions
• red cayenne pepper
• 1/2 c. chopped green onions
• 1 Tbsp. parsley
• 1/2 Tbsp. mint
• salt
• 1/2 c. wine (optional)
• 1 c. water
• 1/4 tsp. bitters (optional)
• 1 Tbsp. soy sauce
• peeled potatoes
• peeled carrots
• fresh mushrooms

1. Make several deep slits in top and sides of roast with a paring knife.
2. Fill slits with garlic cloves and green onions. Rub roast with salt and red cayenne pepper.
3. Place in a large cooking bag that is in a large shallow oblong pan.
4. Place peeled potatoes, carrots and mushrooms around roast.
5. On top of roast, sprinkle 1/2 green onions, parsley and mint.
6. Mix wine, water, bitters and soy; pour around roast.
7. Seal bag; poke with holes. Bake 2 hours or so at 325u0b0 until done.

rump roast, garlic, green onions, red cayenne pepper, green onions, parsley, mint, salt, wine, water, bitters, soy sauce, potatoes, carrots, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=812305 (may not work)