Rump Roast......The proof of the pudding.................
ann_t
14 years ago
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Full Story......is in the Eating. So to speak.
I had a rump roast ready to go in the oven when I got home from work tonight. It was too hot (over 90°F) to cook in the kitchen, so I took the little Waring Oven outside. Rubbed the roast with fresh garlic, salt and lots of black pepper. Roasted at 500°F (high heat)for less than an hour. Took the meat out of the oven when the internal temperature hit 122°F. Sliced thin, the meat was tender and very tasty. Wonderful rich au jus for the mashed potatoes. I forgot how good a rump roast could be. The only thing I would have done different is to take the roast out at 115 to 118°F. The middle is quite rare but I would have preferred the outside pieces to be a little more rare. I'm thinking that the leftover roast will be perfect shaved on the electric slicer and used to make beef dip sandwiches for dinner tomorrow night.
shaun
lindac
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