Carpet Bag Roast Beef

• 4 lbs (1.8 kg). whole rump roast, with a pocket cut in it
• 2 lbs (.9 kg). green prawns, shelled
• 1/2 cup (125 ml) lemon juice
• 1/4 cup (60 ml) butter
• salt and pepper
• 1 onion
• 6 whole cooked prawns, for garnish
• 1 cup (225 ml) beef stock
• 1 cup (225 ml) red wine
• salt and pepper
• 1 tbsp (15 ml). corn flour or cornstarch

1. Place shelled green prawns in a bowl and pour lemon juice over.
2. Leave in refrigerator for about 30 minutes.
3. Preheat oven to 450 degrees (225 C.).
4. Trim rump of excess fat and tightly pack the prawns in the pocket (see background).
5. Secure with toothpicks.
6. Place on a rack in a roasting dish.
7. Spread butter over the rump, cover with chopped onion, salt and pepper.
8. Bake for about 1 hour.
9. Place stock, wine and salt and pepper in a saucepan and bring to a boil.
10. Mix cornflour into a paste with a little water.
11. Slowly add the cornflour paste into the saucepan, stirring constantly.
12. Simmer for 10 minutes.
13. Slice roast and garnish each serving with a cooked prawn, pour gravy over and serve with vegetables.

rump roast, lemon juice, butter, salt, onion, prawns, beef stock, red wine, salt, corn flour

Taken from online-cookbook.com/goto/cook/rpage/0004A6 (may not work)