Wednesday, August 12, 2009

Pork Rump Roast

4 lb pound rump roast

2 cups crimini mushrooms

1 cup carrots

1 cup onions

1 cup par cooked potatoes

2 cups red wine

1 cup stock or water


Chop all vegetables in 1/2 inch pieces.
Place roast in a roasting pan or rack and cook at 450 degrees for about 30 minutes to form a nice brown crust.
Add the chopped veggies and the wine, reduce heat to 300 degrees. Cook for about one hour and 15 minutes for medium rare.
Remove meat from pan and place the roasting pan over a medium high burner.
Add stock or water and cook vigorously for 3 to 5 minutes to slightly intensify the broth.

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