Rump Roast and Creamy Horseradish Sauce

Serves 6 to 8. Recipe is by Corinne Cook.

1 (4-lb.) rump roast

2 tsps. salt or to taste

About 1 tsp. black pepper

3 tbls. flour

¼ cup vegetable oil

1½ cups hot water

1 tsp. Better Than Bouillon or 1 beef bouillon cube

1 large or 2 small bay leaves

½ tsp. dried basil

½ tsp. dried marjoram

1 clove garlic, minced

Creamy Horseradish Sauce

1. Preheat oven to 325 degrees.

2. Season meat with salt and pepper then dredge in flour.

3. Add vegetable oil to Dutch oven or roasting pan and tilt pan to cover bottom with oil. Heat to high or medium high and sear meat on all sides until browned. Pour off excess fat after browning.

4. In small bowl dissolve the Better Than Bouillon or cubes in hot water. Pour in bottom of roasting pan. Add whole bay leaves, basil, marjoram and garlic. Stir around. Cover and place in preheated oven. Bake for 3 to 3½ hours or until tender when pierced with fork. Near the end of the cooking time, if the meat is getting too brown and the liquid has cooked out, add a little more water.

5. Serve with Creamy Horseradish Sauce.

Creamy Horseradish Sauce

1 cup whipping cream

3 tbls. horseradish, or to taste

½ cup mayonnaise

1 tbl. Dijon mustard

1 tsp. finely minced onion

1 tsp. cider vinegar

Pinch of black pepper, optional

1. In mixer, whip cream until soft peaks form. Remove from mixer and, by hand, fold in the horseradish, mayonnaise, mustard, onion, vinegar and black pepper.

2. Cover and refrigerate until ready to serve. Serve in a separate bowl as accompaniment for roast beef.