Its Rump Roast Time.

On this edition of So I Bought 1/4 of a Cow.....Rump Roast.

Now you can always cook a roast in a crock pot and most of the time that will do. But what if you want to serve pretentious fancy roast beef to some guest or what if you want roast beef that you can slice for sandwiches. I have the ticket right here.

Again this cut comes from well the butt or the rump...hence the name.

I prefer to get mine bone in. I prefer this for a number of reasons. One I think when prepared this specific way it helps retain some moisture and secondly I can make stock from the bones.

This is going to sound crazy but the best way to start your roast is at a super hi temperature for just a brief period of time no mor than 15 minutes in my opinion. Then back the temperature down to a unbelievably low temp. like 275 degrees. At this point you need to cook the roast an additional 20 minutes per pound. Make sure you have a meat thermometer near by because when you think it is done you need to temp. it. 145 degrees for medium rare and 160 degrees for medium well. The #1 rule for this method is once the roast is in the oven do not open the door until it is done....don't let me catch you peaking at it poking it or checking if may have cooked quicker...it won't cook quicker just leave it be. I prefer to cook it to about 150degrees, this leaves it a bit pink in the middle which is saved for sandwiches.


Rump Roast to die for.

3-4 lb rump roast bone in
1-2 tablespoon salt
1 tablespoon pepper
1 cup stock

Rub roast with salt and pepper.
Place in pan.
POur stock into pan.
Put it in 500 degree oven...15 minutes.
Turn oven down to 275 degrees and leave it alone for an additional 20 minutes per pound. Approx 1 hour for 3 pound roast.

And that is that. It is impossible to mess this up so do it!!!

Serve with roast root veggies or good old mashed potatoes and gravy. We has beets, carrots and potatoes with ours.