1 beef rolled rump roast (5 pounds or more)
Salt and pepper
2 garlic cloves, crushed in a garlic press
1 tablespoon oregano
2 tablespoons grated kefalotyri cheese
Chicken stock (about ¾ cup)
1 medium onion, quartered
½ cup red wine
1 package macaroni, cooked according to directions on package
1 cup grated kefalotyri cheese
1. Sprinkle beef roast with salt and generously cover with pepper. Slit the meat with a small sharp knife in several places on a diagonal slant about 1 inch deep.
2. Mix garlic, oregano, and 2 tablespoons cheese. Fill each incision with some of this mixture. Pinch to close incision.
3. Place beef on a trivet in a roasting pan. Pour enough stock into the pan to barely reach top of trivet. Add the quartered onion.
4. Roast at 325°F until done to taste. (A meat thermometer will register 140°F for rare, 160°F for medium, and 170°F for well-done meat.)
5. During the last 15 minutes of roasting, pour in wine.
6. Remove meat to a platter. Keep warm. Remove fat from pan juices. Toss in cooked pasta. Sprinkle with remaining cheese. Serve hot.
ABOUT 8 SERVINGS