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Pepper Rump Roast

Pepper Rump Roast

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

Recommended Hamilton Beach® Product:
Roaster Oven
  • 1 teaspoon crushed black pepper
  • 3-4 pound rump roast
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 cup red wine
  • 12 to 16 small new potatoes
  • 1 tablespoon olive oil

Directions

1. Preheat roaster to 325°F. Rub black pepper all over roast.
2. Place roast in large casserole dish or pan that fits in roaster oven. Place red and green pepper slices on top of roast.
3. Wash potatoes and place in casserole with roast. Drizzle 1 tablespoon olive oil over potatoes. Pour 1 cup red wine into casserole dish. Place casserole dish on rack in insert pan.
4. Replace cover and roast 1 1/2 to 2 hours, or until internal temperature reaches at least 160°F for medium doneness.
- Visit www.foodsafety.gov for more information.

Serves: 10-12

Success Tip:
When the roast is done, remove from the roaster oven, cover with foil and let rest for 10 minutes. This will make slicing easier.

Substitution:
If crushed black pepper isn't handy, use cracked or coarse ground pepper. Ground black pepper will also work, but use slightly less than 1 teaspoon.

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