Horseradish Stuffed Rump Roast Recipe
Ingredients
1/4 cup prepared horseradish
2 cloves garlic, minced
1 5-pound boneless beef rump roast, rolled and tied
1 clove garlic, halved
Directions
Combine horseradish and minced garlic.
Unroll roast; make a lengthwise cut slightly off-center going almost to but not through other side.
Spread cut area with horseradish mixture.
Reroll roast and tie securely.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Rub outside of roast with the additional clove of garlic.
Insert meat thermometer.
Place medium coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast till thermometer registers 140° for medium-rare, about 1 1/2 hours.
Let stand 15 minutes before carving.
Unroll roast; make a lengthwise cut slightly off-center going almost to but not through other side.
Spread cut area with horseradish mixture.
Reroll roast and tie securely.
Insert spit rod through center of roast.
Adjust holding forks; test balance.
Rub outside of roast with the additional clove of garlic.
Insert meat thermometer.
Place medium coals on both sides of drip pan.
Attach spit; position drip pan under meat.
Turn on motor; lower hood or cover with foil tent.
Roast till thermometer registers 140° for medium-rare, about 1 1/2 hours.
Let stand 15 minutes before carving.
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