Ingredients Jump to Instructions ↓

  1. 1 Four-pound beef rolled rump

  2. 4 Cl Garlic, slivered

  3. 1 cn (7 ounces) chipotle peppers

  4. In adobo sauce

  5. 1 md Onion, cut into fourths

  6. 1 c Sour cream

Instructions Jump to Ingredients ↑

  1. Beef Roast with Spicy Chipotle Sauce.

  2. Make 1-inch-deep cuts with tip of sharp knife over entire beef roast.

  3. Push garlic slivers in cuts as far as possible.

  4. Remove stems from peppers.

  5. Place peppers and onion in blender or food processor.

  6. Cover and blend, or process, until smooth.

  7. Spread half of the pepper mixture over beef.

  8. Cover and refrigerate at least 2 hours.

  9. Cover and refrigerate remaining pepper mixture.

  10. Heat oven to 325 degrees.

  11. Place beef, fat side up, on rack in shallow roasting pan.

  12. Insert meat thermometer so tip is in center of thickest part of beef and does not touch fat.

  13. Roast to 5 degrees below desired doneness (see Timetable for Roasting Beef in Recipe File Information).

  14. Mix remaining pepper mixture and sour cream.

  15. Heat over medium heat to boiling, stirring constantly.

  16. Slice beef thinly and serve with pepper sour cream sauce.


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