2 to 2 1/2 pounds boneless beef rump roast, tied
2 cloves garlic, minced or pressed
1 teaspoon slightly crushed fennel seed
1 teaspoon coarsely cracked black pepper
1 tablespoon olive oil or vegetable oil
4 slices bacon
1/2 cup dry red wine

Preparation Instructions:

1. Arrange meat with fat side up in heavy casserole that has a lid.

2. In a small bowl, combine garlic, fennel seed, pepper and oil to make a paste. Rub paste over meat.

3. Drape bacon slices over meat.

4. Pour wine into the pan.

5. Place a piece of waxed paper over the meat, fitting it on the meat, with the edges of the paper extending up around edges of the casserole (this ensures a close fit of the cover). Place cover on.

6. Bake at 300 degrees for about 2 hours until the meat is tender.

7. Remove roast. Keep warm.

8. Strain juices in a skillet. Skim off excess fat. Bring to a boil. Boil until reduced to 1 cup.

9. Slice meat spoon pan juices over. Serve.

Per serving: about 293 calories; 36.7 g protein; 14.8 g fat; 1.0 g carbohydrates; 150 mg sodium.