Italian Style Rump Roast - cooking recipe

Ingredients

2 to 2 1/2 lb. boneless beef rump roast, tied
2 cloves garlic, minced or pressed
1 tsp. slightly crushed fennel seed
1 tsp. coarsly cracked black pepper
1 Tbsp. olive or vegetable oil
4 slices bacon
1/2 c. dry red wine

Preparation

Arrange meat with fat side up in heavy casserole with lid. Combine garlic, fennel seed, pepper and oil to make a paste.
Rub paste over meat.
Drape bacon slices over meat.
Pour wine into pan.
Place a piece of waxed paper over the meat, fitting it on the meat, with edges extending up around edges of casserole (ensures a close fit of cover).
Place cover on.
Bake at 300\u00b0 for 2 hours, until meat is tender.