Rump Roll

One 4-5 pound rump roast
2 bell peppers
2 onions
2 tablespoons minced garlic
4 whole cloves garlic
1 pound bacon
4 large potatoes
8 carrots
2-1/2 cups water
1 tablespoon Kitchen Bouquet
White pepper
Red pepper

Preheat oven to 375F. Cut roast till it lays flat. Trim off fat. Season with salt, white and red pepper. Set aside. Cut in small pieces: onions and bell pepper. Put in bowl and add minced garlic. Season. Lay out roast and cover with onion mixture. Lay strips of bacon over all of onion mixture. Once this is done, add whole cloves of garlic to center. Start at end and roll up. Once rolled, place in Magnolite roaster. Peel potatoes and carrots and cut in half. Place around rump roll. Add remaining onion mixture. Mix Kitchen Bouquet in water and add to rump roast. Lay remaining bacon across top of roll and potatoes. Cover and cook for 4 hours. Rump roll will make its own gravy and can be served over rice. Slice and serve over rice and gravy.

Serves 4-6.

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Cajun Country -- New Iberia, Louisiana