During the holiday season it’s hard to muster the willpower to cook a meal while I’m hard at work baking goodies. This recipe is perfect for feeding the family and your hunger.
Ingredients: Serve 4 people
- 2 cups red wine
- 2 onion, thinly sliced, divided use
- 4 cloves garlic, crushed
- thyme, fresh or dried
- oregano, fresh or dried
- kosher salt
- black pepper
- 2 1/2 pound Rump Roast
- Olive Oil
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- sliced Provolone Cheese (optional)
- 1 loaf, hard crusted, Italian Herb Bread
In a gallon zip lock baggy add the red wine, 1 sliced onion and the garlic. Rub the roast generously with the thyme, oregano, kosher salt and black pepper. Add the roast to the baggy and refrigerate at least 4 hours or overnight to marinate. Heat your oven to 375, place the marinated rump roast in a dutch oven, or high sided roasting pot. Empty the marinade from baggy also into the pot. Drizzle the top of the roast with Olive Oil. Roast for 60 to 75 minutes. Let the meat rest for 15 minutes before thinly slicing.
Heat a large skillet over medium heat. Add a couple tablespoons of Olive Oil and toss in the remaining sliced onion and the sliced bell peppers. Sprinkle with kosher salt and saute until they start to soften. Add the sliced beef and saute until well heated together.
Slice your bread in half, place cheese slices on the bottom of the bread. Top with the meat and pepper mixture. Apply the top of the loaf, slice and serve.