Ingredients
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1
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3
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1
-
1
-
1
-
1
-
-
-
-
-
-
-
-
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Directions
Perfect Rump Roast,For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn’t get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.,Do you cover when in oven?,I like to inject mine with a nice red wine and beef au jus before roasting uncovered. At 45 minutes for a 2.5 lb roast I remove it and cover tightly with foil and allow it to rest up to 15 minutes makes for a perfect medium rare that’s as juicy as it is tender when sliced thin against the grain.
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Steps
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1
Done
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Do not Use a Glass Pan For This Recipe. |
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2
Done
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Pre-Heat the Oven to 500 Degrees. |
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3
Done
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Prep the Roast by Making 4-5 Slits in the Roast and Filling the Holes With Salt, Pepper and 1/2 of a Clove of Garlic. |
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4
Done
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Now Salt and Pepper the Rest of the Roast. |
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5
Done
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Put the Roast in the Oven and Sear For 20 Minutes. |
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6
Done
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Then Add the Water, the Chopped Onion and Reduce the Temperature to 275 Degrees. |
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7
Done
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Cook For 20 Minutes Per Lb. I Like Mine Rare So That Is What You Will Get If You Cook For This Period of Time. |
