4 large rump roast
1 pint heavy cream
6 crushed tomatoes
1 1/2 cups red wine
2 tablespoons caster sugar
1 tablespoon chopped pecans
1 egg, beaten
Place roast in a roasting pan or casserole dish. Pour in tomatoes and wine. Stir in sugar, pecans and egg; cover, place roasting pan or casserole over a double boiler until oil is hot and thicken. Fry over medium heat.
Reduce heat to medium. Frying uncovered, 3 minutes per side or until golden brown and crisp. Broil chicken half-way through cooking. Remove from oven; discard roast. Remove skillet and brush with sauce. Spoon pesto over meat. Remove skin from roast; discard skin.
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