Rump Roast
Ingredients
3-4 lbs. rump roast
¾ cup of Beef Rub (See Easy Beef Rub Recipe)
Horseradish Sauce
½ cup sour cream
½ tsp granulated garlic
¼ cup mayonnaise
½ tsp kosher salt
2 Tbsp prepared horseradish   Â
½ tsp pepper
1 Tbsp Worcestershire sauce
½ tsp fresh lemon juice
Preparation
Pat roast dry with paper towels. Rub beef rub all over roast. Cover and refrigerate overnight or allow to stand at room temperature for 1 hour before cooking.
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Add roast to Dutch oven or braising pan with 1 cup of liquid (beef broth, coffee, or water). Cover and cook at 325° F for 1 ½ hours or until internal temperature reaches 135° F.
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Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing. Serve with Horseradish Sauce (direction below).
Horseradish Sauce
Combine all ingredients in a bowl. Store in airtight container in refrigerator until ready to serve.