Roast, Rump, Roasted - Master Cookbook Recipe # 75

Name: Roast, Rump, Roasted - Master Cookbook Recipe # 75
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4-6
Cuisine: Southern
Ingredients: The Meat: 3 lb. roast rump (Note: Must be labeled rump, not bottom round); 2 tsp Weber Steak ‘n Chop seasoning; 2 tsp Weber Chicago Steak Seasoning (or your favorite blend); 3 cloves fresh garlic; 1/8 cup olive or vegetable oil

A simple, high-heat seared roast that highlights the quality of the rump cut.

This is recipe #75 in Tammy’s Master Cookbook.

Prep time: 10 minCook time: 1 hr Total time: 1 hr 10 min Temper time: 30 min

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Ingredients

The Meat: 3 lb. roast rump (Note: Must be labeled rump, not bottom round)
Seasonings:
2 tsp Weber Steak ‘n Chop seasoning
2 tsp Weber Chicago Steak Seasoning (or your favorite blend)
Aromatics & Oil:
3 cloves fresh garlic
1/8 cup olive or vegetable oil

Instructions

Temper the Meat: Remove the roast from the refrigerator 30 minutes to 1 hour before cooking to take the chill off.
Prep the Garlic: Peel and smash your garlic cloves to release their natural juices.
Insert Flavor: Using a sharp knife, make 3 to 4 deep slits in the roast and insert the smashed garlic cloves into the meat.
Season: Place your seasonings on a plate. Rub the entire roast with olive oil, then roll it in the seasonings until evenly coated.
Set the Rack: Place the roast on a roasting rack, fat side up. (If you don't have one, a cooling rack on a foil-lined sheet pan works perfectly).
The High-Heat Sear: Insert a digital meat thermometer into the center. Place the roast in a preheated 450°F oven for 25 minutes to create a beautiful brown crust.
Slow Roast: Reduce the oven temperature to 350°F and continue cooking until your thermometer reaches your desired doneness:
Medium: Remove at 150°F and let rest for 15 minutes.
Medium-Well: Remove at 155°F and let rest for 20 minutes.
Serve: Always carve the roast against the grain for the most tender slices.