you are fine cooking the roast today. I would allow the roast to warm up a little before starting to roast it. You can season it when you take it out of the refrigerator and then let it sit outside of the refrigerator before putting it into the oven. Here is a link that might be useful: traveling and cooking with grandpa

Exactly Annie and Linda. This was a Roast Beef. I think that most people believe that a rump roast is only suitable for a pot roast or for low temperature, long slow roasting, but that just isn't the case. Although it is the cut that I would normally use to make a pot roast, it can be roasted as well. And quickly at 500°F. It has wonderful flavour and although it will never be as tender as a prime rib,if cooked rare to medium rare and sliced thin, it will be tender.

Posted by Johnliu: "-----Another way of cooking a roast, definitely fun, is buried in rock salt. No, it doesn't get salty. The salt absorbs heat and transfers it to the meat more effectively than air does, and reduces evaporation of the meat's juices. Just buy 2 lb rock salt, put the roast in a Dutch oven with salt under, over, and all around. ----" That is a very good way to make an extraordinary roast. Basically, the salt layer insulates the heat, allowing the "slow & low" method to take place easier. ---------------------------------------------------- Simple facts "Slow & Low" method addresses: 1. Water boils at 212 F. As long as there is water, you can never go above 212 F, regardless how high you set the temperature. (normal pressure) 2. Meat is a poor conductor of heat. 3. Meat shrinks under high heat and toughens (well-done). 4. Heat can only migrate from high to low and it is not reversible. 5. Meat gets tenderized (collagen denaturing) even at low temperature if cooked long enough. 6. Resting means cold meat. The picture shows a typical roast prepared the typical normal way. No matter how you slice it (PUN?), you generally end up in some degree the following (Which, BTW, to many people that's the way it should be for a perfect ribeye) Zone one - Brown layer (Maillard reaction), Many chefs advise not to char the meat. Browning gives the flavor. Charcoal is not tasty. Also, at higher temperatures, more carcinogenic compounds can be produced. Zone two - well done layer (meat is tough and dry). This is the 212 F to 165 F layer. Zone three - Medium. The 212 F layer of heat travels inward to warn up the colder layer to 145 F. Zone four - Medium rare. The layer is about 135 F. Zone five - Rare. The 212 F finally reaches this layer and warms it to 125 F after a long rest. Meanwhile the 212 F layer is get cold to room temperature from losing heat to the air and to heat the inside of the meat. Zone six - raw, uncooked meat. One problem with "Slow & Low". You produce very little juice, because the meat shrinks very little. The reason for "Low" is ridiculously simple. If the final desired temperature is 125 F, why not just cook at that temperature? The reasons for "slow", well I will let the author Nathan Myhrvold of the $500.00 cook book Modernist Cuisine: The Art and Science of Cooking explain to you why 24 hours is recommended for ribeye. If you just Google his name. And I will also let the famous chef Heston Blumenthal show you in this video how he too cooks low and slow: Here is a link that might be useful: Low & Slow

Well, I tried to guess. And it's less time not more. It was in the oven for 1 hour, I went to put the sweet potatoes in, figured I would check the roast and it was done!!! Hmmm, root veggies just went in so I had to let it sit for an hour or so. Well, I guess I know for next time. I also didn't like the taste so much so I think I will butterfly striploin and wrap that instead. I am killing time right now as I went to check my turkey first thing this morning and it was frozen solid as I put it in the car last night which was in the garage and it was above zero but I guess because it's insulated it was colder than the outside so any thaw my turkey did previously in the fridge froze overnight. So, now I a few hours to kill as supper has been delayed until 8 or so. I think I like meat as much as I like baking right now.