Beef Roast With Parmesan And Cream Recipe

• 3 lb boneless rump roast
• 2 ounce imported parmesan cheese cut 2" by 1/4" by 1/4" strips
• 2 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 1/2 tsp salt
• 1/2 c. dry red wine (or possibly beef broth)
• 1/2 tsp freshly-grnd black pepper
• 1 c. whipping (heavy) cream
• 1/2 c. freshly-grated imported parmesan cheese

1. Make small, deep cuts in all sides of beef with sharp knife.
2. Insert cheese strip completely in each cut.
3. Heat butter and oil in 4-qt Dutch oven over medium-high heat till butter is melted.
4. Cook beef in butter mix, turning occasionally, till brown on all sides.
5. Sprinkle beef with salt and pepper.
6. Add in wine/broth.
7. Cook uncovered for 5 min or possibly till liquid has evaporated.
8. Pour whipping cream over beef; reduce heat.
9. Cover and simmer about 2 hrs or possibly till beef is tender.
10. Place beef on hot platter; cover loosely with tent of aluminum foil to keep hot.
11. Skim fat from juices in Dutch oven.
12. Stir grated cheese into juices.
13. Heat to boiling over medium heat, stirring constantly and scraping particles from bottom of pan.
14. Cut beef into thin slices.
15. Serve with cream sauce.
16. This recipe yields 10 servings.

rump roast, parmesan cheese, butter, extra virgin olive oil, salt, red wine, black pepper, whipping, freshlygrated imported parmesan cheese

Taken from cookeatshare.com/recipes/beef-roast-with-parmesan-and-cream-82246 (may not work)