Braised Roast Beef


5 to 6 pounds of beef, Rump Roast.
4 garlic cloves, sliced
Bourbon Peppercorn Steak Slather
2 tablespoons olive oil
4 cups sliced onions
Freshly ground black pepper
2 cans (12 ounces each) beer
1 cup water

Preheat the oven to 400 degrees.
With a sharp knife, cut 10 slits in the roast.
Stuff holes with 2 to 3 slices of the garlic.
Season with Bourbon Peppercorn Steak Slather. In a large saute pan, heat the oil.
Sear meat for 2 to 3 minutes on all sides.
Transfer the to a Dutch oven with a lid.
Bake, uncovered, for about 45 minutes.
Remove the pot from the oven.
Arrange sliced onions around the meat.
Add the beer and water.
Cover and return the pot to the oven.
Bake for 2 & 1/2 hours at 350 degrees.
Turn the meat over twice during baking.
If the liquid evaporates too much,
add another can of beer and 1/2 cup water.
Remove the meat from pan.
Slice into individual portions.
Serve with Bourbon Peppercorn Steak Slather.
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