This recipe came from an italian cookbook that my sister gave me. I had never cooked a roast like this before, but it turned out very delicious and it was quite easy to prepare. Definately a recipe that I will fix again!

Beef Roast with Parmesan and Cream

3 lb beef boneless rump roast
2 oz imported Parmesan cheese cut into 2 x ¼ x ¼ inch strips
2 TBSP butter or margarine
2 TBSP olive oil
½ tsp salt
½ tsp pepper
½ cup dry red wine or beef broth
1 cup whipping (heavy) cream
½ cup freshly grated imported Parmesan cheese

Make small, deep cuts in all sides of beef with sharp knife. Insert 1 cheese strip completely in each cut.

Heat butter and oil in 4 quart dutch oven over medium high heatuntil butter is melted. Cook beef in butter mixture, turning occasionally, until brown on all sides. Sprinkle beef with salt and pepper. Add wine or broth. Cook uncovered until about 5 minutes oruntil liquid has evaporated.

Pour whipping cream over beef; reduce heat. Cover and simmer about 2 hours or until beef is tender.

Place beef on warm platter; cover loosely with tent of aluminum foil to keep warm. Skim fat from juices in Dutch oven. Stir grated cheese into juices. Heat to boiling over medium heat, stirring constantly and scraping particles from bottom of pan. Cut beef into thin slices. Serve with cream sauce.

1 Serving: Calories 295; Fat 19 g; Cholesterol 105 mg; sodium 420 mg; carbohydrate 1 g; protein 30 g

God bless,