Tried And True

Rump Roast

Name: Rump Roast
Prep time: 5 min
Cook time: 1 h 20 min
Total time: 1 h 25 min
Yield: 8 servings
Ingredients: 1 rump roast (3-4 pounds); 5 cloves garlic (minced); 1 teaspoon salt; 1 teaspoon pepper; 2 tablespoons olive oil; 2-3 sprigs fresh parsley (chopped); 1 teaspoon Italian seasoning; 1 cup beef broth

8 servings

porties

5 minutes

actieve tijd

1 hour 25 minutes

totale tijd

Begin met koken

Ingrediënten

1 rump roast (3-4 pounds)

5 cloves garlic (minced)

1 teaspoon salt

1 teaspoon pepper

2 tablespoons olive oil

2-3 sprigs fresh parsley (chopped)

1 teaspoon Italian seasoning

1 cup beef broth

Instructies

Preheat the oven to 240C/480F.

Cut 5-6 slits in the roast and fill the holes with the minced garlic, a little of the salt, pepper, and Italian seasoning.

In a small bowl, whisk together the remaining seasonings, olive oil, and fresh rosemary. Rub all over the roast, coating all sides.

Place the roast in a large baking dish or roasting pan and roast for 20 minutes.

Add the beef broth, and reduce the temperature to 135C/275F, and cook for 20 minutes per pound. For this 3-pound roast, it took one hour for a rare roast. Continue roasting until your desired doneness- 115F for rare, 125F for medium-rare, 135F for medium, 145F for medium-well, and 155F for well done.

Remove the roast from the oven and tent it with foil for 5 minutes before slicing the meat against the grain.

Voedingswaarde

Portiegrootte

Calorieën

195 kcal

Totale vet

9 g

Verzadigd vet

Onverzadigd vet

Transvet

Cholesterol

Natrium

466 mg

Totale koolhydraten

1 g

Voedingsvezels

0.2 g

Totale suikers

0.03 g

Eiwit

26 g