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- 3 to 3 1/2 lbs (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
- Olive oil
- 8 slivers of garlic
- Salt and pepper
- Red wine, water, and or beef stock
- corn starch
Directions:View on Simply Recipes
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