Roast Beef

• 10 lb. heavy beef rump roast (with big bone removed)
• 6 small green onions
• 6 green hot peppers
• 6 cloves garlic
• red pepper
• salt
• 3 Tbsp. olive oil
• 3 c. Claret wine
• water
• 1 c. coarsely chopped onions

1. Punch holes in roast and put
2. a one-inch piece of onion, a garlic clove and a pepper in each hole, along with a little salt. Rub salt and red pepper all over the roast.
3. Put olive oil in roaster on top of stove.
4. When hot enough, sear all sides of roast in the olive oil.
5. Pour 3 cups of wine and a little water in roaster and add chopped onions.
6. Place covered roaster in 400u0b0 preheated oven.
7. Basting occasionally, cook 2 1/2 hours for roast with medium rare center, longer if well done meat is desired. Serves 8 to 10.

heavy beef rump roast, green onions, green hot peppers, garlic, red pepper, salt, olive oil, claret wine, water, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172366 (may not work)