195 min
cook 180 min
American
5.0 (1)
Ingredients
Instructions
Preheat oven 400° F.
Score fat on rump in a criss-cross.
Rub with 1 tablespoon of balsamic vinegar.
Sprinkle roast with garlic powder & parsley flakes.
In roasting pan, brown all sides in 2 tablespoons olive oil.
With fatty side facing up, add chunks of carrot, celery, and onions around roast.
Add 1 to 1½ cups water.
Without lid, place in oven 10 minutes.
Cover with lid tightly, reduce heat to 350° F for 2½ to 3 hours depending on size. When pierced easily with fork, it is done.
