Categories: Beef 
      Yield: 10 servings 
  
      1 x  Boneless Rump Roast                 1 x  Wine; OR 
      1 x  Salt                                1 x  Vinegar; OR 
      1 x  Fresh Rosemary Needles              1 x  Lemon Juice 
      1 x  Garlic Salt                         1 x  Beef Stock; OR 
      1 x  Freshly Ground Black Pepper         1 x  Red Wine 
      1 x  Beer; OR                            1 x  Minced Shallots 
  
  NOTE:  This recipe is adjustable to all sizes of roasts.  This is the 
  Marinate the meat for a couple of hours in a liquid that is slightly 
  acidic--a liquid such as wine, beer, vinegar, or lemon juice.  Roast for 
  15 minutes per pound at 325 degrees F.  For the last 15 minutes, cook at 
  500 degrees F.  For example, for a 4 pound roast, total cooking time is 1 
  hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 
  degrees F.  This will crust the outside of the roast and the inside will 
  be medium, barely pink.  This is based on room temperature meat.  If the 
  meat is quite cold, extend the baking time.  After 3/4 of the cooking 
  time, sprinkle with salt and some fresh or dry rosemary needles.  Turn the 
  roast with WOODEN SPOONS (Very important that you do not pierce the meat) 
  and season it all over.  Rosemary, seasoned salt or garlic salt are nice, 
  and some freshly ground black pepper adds to the flavor also.  Swab the 
  roast with some fresh lemon juice--this will also add to the zing of the 
  meat.  When cooked, snip off the cords and slice to serve.  From the 
  roasting pan, spoon off the fat from the accumulated juice.  Add some beef 
  stock or red wine to the juices, a few minced shallots or green onion 
  shreds and cook down at high heat to a reduction or concentrated sauce. 
  Adjust the seasonings, salt, pepper, and herbs of your choice, and serve 
  with the roast.