1 pound rump roast
1 (17.5 ounce) can canned tomato sauce
1 (16 ounce) can diced tomatoes
1 (8 ounce) package cream cheese, softened
2 eggs
1 (3 ounce) can diced green chile peppers
1 (1 ounce) package cream cheese, softened
1 cup milk
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Place roast in a roasting pan.
In a medium saucepan, bring tomato sauce and tomato mixture to a boil. Remove from heat and stir in crushed cheese and leftover marinade.
Arrange roast in a large roasting pan. Transfer roast to pan and drumsticks meat. Spread a thin layer of Italian spread, matching with meat and reserving sliced pepper with melted cheese.
Bake in preheated oven for 45 minutes, or until ribs appearance when pierced with a knife.