Rump Roast

source: https://www.healthy-delicious.com/classic-roast-beef-recipe/

Mains

2.5 lb rump roast
3 cloves garlic minced
1 tsp fresh rosemary chopped finely (or 1 tsp dried rosemary)
1 tsp fresh thyme chopped finely (or 1 tsp dried thyme)
2 tbsp kosher salt
2 tsp freshly ground black pepper
2 tbsp cup olive oil

Reverse Sear:

  1. Preheat and season:
    Preheat your oven to a low temperature, such as 220-275°F (107-135°C). Season a 3-4 pound rump roast with salt, pepper, and garlic powder.
  2. Low and slow cooking:
    Place the seasoned roast on a rack set over a sheet pan and place it in the preheated oven.
  3. Monitor internal temperature:
    Cook the roast until it reaches an internal temperature 15-20°F below your target final temperature.
    For rare: ~110°F
    For medium-rare: ~120°F
    For medium: ~135°F
    For 3.5lb roast about 1.5-2 hrs
  4. Rest:
    Remove the roast from the oven, tent it with foil, and let it rest for 20-30 minutes.
  5. High-heat sear:
    Increase the oven temperature to its highest setting, around 500°F (260°C). Return the roast to the oven and sear for an additional 10-15 minutes, or until the crust is deeply browned and the internal temperature reaches your desired doneness.
  6. Final rest:
    Tent the roast again and let it rest for at least 15 minutes before slicing thinly against the grain.

Regular:

Plan to cook your rump roast for 30 minutes, plus and additional 30 minutes per pound.

  1. Remove the rump roast from the refrigerator 1-2 hours before cooking to allow it to come to room temperature.
  2. Preheat your oven to 375°F
  3. In a small bowl, combine the garlic, rosemary, thyme, salt and pepper. Stir in the olive oil until well combined. Let sit for 5-10 minutes so the herbs soften and the oil takes on their flavor.
  4. Rub the herb mixture all over roast, making sure it’s completely covered.
  5. Place roast in roasting pan and cook for 30 minutes to brown the outside.
  6. Reduce the oven temperature to 225°F and continue cooking for 1 ½ to 2 hours or until an internal temperature reads 135 – 150° F, depending on your desired level of doneness.
  7. Remove the roast from the oven and cover with it aluminum foil. Let the roast rest for 15-30 minutes before serving.