BRAISED RUMP ROAST|
3 1/2 to 4 lb. boneless rump
1/2 c. dry red wine or water
1 large onion, sliced
2 tsp. instant beef bouillon
1 tsp. salt
1/8 tsp. pepper
Dissolve bouillon in 1 1/4 cups boiling water. Place
roast fat side down in 4 quarts glass Dutch oven. Add broth
and wine. Sprinkle on remaining ingredients. Cover. Cook 20
minutes on High. Turn fat side up. Recover, cook 55 to 65
minutes on simmer or until fork tender. Let stand covered for
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