One rump roast -- Butterflied, tenderized, beaten flat. 1 Carrot-- shredded 1 parsnip -- shredded 1 onion--diced 6 pieces of bacon -- fried and crumbled 1 clove garlic -- minced Breadcrumbs Oregano Thyme Basil Oil Salt Pepper
Take two tablespoons of the oil in a skillet, and fry carrots, onion and parsnips until tender. Add garlic and fry until onions turn clear. Add to 1/4 cup bread crumbs, 1/4 tsp oregano, 1/8 tsp thyme, 1/4 tsp basil, 1/4 tsp salt, 1/8 tsp pepper. toss with bacon. Spread across the center of your stuffed roast and pat flat. Roll roast, and tie. Oil exterior, season with salt and pepper. Cook under glass at 350 for 40-50 minutes.