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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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A versatile recipe that can be used with a variety of meats: pork, lamb, venison, etc. Based on a recipe in the Sugar Busters Quick and Easy Cookbook, but dressed to kill, the way I like it! Ingredients:
4 lbs rump roast |
2 1/4 cups italian salad dressing |
2 tablespoons olive oil |
1 teaspoon seasoning salt |
1 teaspoon ground black pepper |
1/4 cup water |
1 teaspoon minced garlic |
2 bay leaves |
1/4 cup red wine vinegar |
1 can sliced mushrooms, with liquid |
1 medium yellow onion, sliced |
7 whole cloves |
Directions:
1. Combine the roast and 2 cups of salad dressing in a large plastic storage bag.
2. Seal tightly.
3. Marinate in the refrigerator for 2 hours or overnight.
4. Preheat a heavy Dutch oven over high heat.
5. Add the oil.
6. Remove the roast from the marinade and add to the pan.
7. Brown on all sides, 4 to 5 minutes.
8. Sprinkle meat with seasoned salt and pepper.
9. Add water,the remaining 1/4 cup salad dressing, the vinegar, garlic, mushrooms with liquid, onion, bay leaves, 7 whole cloves.
10. Cover, reduce heat to low, and cook for two to three hours, until very tender.
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