"From Sandi's Recipe File"

Italian-Style Rump Roast
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    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

  

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