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French   -   Roast Provencal   adapted from ethnic cuisine

Description
Ingredients
  • 2 Pounds Rump Roast, Trimmed
  • 1 Tablespoon Olive Oil
  • 2 Large Leeks -- chopped
  • 1 Green Pepper -- chopped
  • 3 Cloves Garlic
  • 1 Can Tomatoes -- chopped
  • Salt And Pepper -- to taste
  • 1 Teaspoon Rosemary
  • 1 Teaspoon Thyme
  • 1 Teaspoon Marjoram
  • 1 Teaspoon Sage
  • 1/2 Cup Dry White Wine
  • 1/2 Cup Green Olives -- chopped
  • 1/2 Cup Parsley -- chopped
Directions Saute in olive oil, onions, peppers and garlic 5 minutes.
Add roast, brown on all sides.
Add reamining ingredietns except olives and parsley.
Simmer 3 hours.
Take meat out, allow to start cooling.
Allow sauce to thicken, add olives and parsley.
Carve meat and serve with sauce.
Serves 4
Time to Make 0:00



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