Roast beef is one of the dishes we enjoyed at our last
Easter Sunday dinner, click here.
To prepare rump roast for roasting,
first, rinse the meat and pat dry with paper towel.
Then drizzle with canola oil or olive oil
and rub it all over the meat.
Here's my favorite rub:
onion powder, garlic powder, kosher salt, mustard powder and
two different kinds of steak seasonings.
Place the prepared meat in dripper pan or a roasting pan,
fat side up. Do not add any water in the pan.
Pre-heat oven to 400 degrees and bake it for 15 minutes.
Turn the temperature down to 325 degrees, and continue to bake.
For well done roast, cook it for 30 minutes per pound
or insert a meat thermometer in the center of roast.
When it's temperature reaches 170 degrees,
take it out of the oven and let it rest for
about 20 minutes before carving or slicing it.
These slices of roast are going in the crockpot.
At this point the roast should be ready to be served but,
here's something I do that makes the roast extra tender and very flavorful.
I put the sliced roast in a crock pot on low heat.
I sprinkle some salt and add some broth.
Or you can dissolve bouillon cube in about 1/4 cup of hot water.
I let the roast continue to cook for about 1 hour
or until we are ready to devour it.
This is usually served with gravy but since
I made potato casserole instead of mashed potato,
I didn't make the gravy.