Rump Roast
Ingredients
1 (3-4 lb) rump roast [sear it first]
5 cloves garlic
1 tsp salt
1 tsp pepper
2 Tbsp olive oil
2-3 sprigs Rosemary chopped
1 tsp Italian seasoning
1 cup beef broth
Preparation
Preheat oven 480Ëš.Â
Cut 5-6 slits in the roast and fill the holes with mince garlic, a little salt, pepper, and Italian seasoning.
In a small bowl, whisk together the remaining seasonings, olive oil, and fresh rosemary. Rub all over the roast coating all sides.
Place the roast in a large baking dish or roasting pan and roast for 20 minutes. Add the beef broth, and reduce the temperature to 275˚ and cook 20 minutes per pound. For this 3 lb roast, it took 1 hour for a rare roast. Continue roasting until your desired doneness:Â
Rare 115˚F, Medium Rare 125˚F, Medium 135˚F, Medium Well 145˚F (we like medium rare)
Remove the roast from the oven and tent it with foil for 5 minutes before slicing against the grain.
Note:
Can be frozen for 3 months.
To Reheat:
Place the roast in an oven safe dish with broth on the bottom to keep it from drying out. Reheat it at 275ËšF until heated through. It can also be microwaved in 30 second intervals until warm.Â