Rump Roast

• servings: 8 servings
• active time: 5 minutes
• total time: 1 hour 25 minutes

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

Directions

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.

Nutrition

• Calories: 195 kcal
• Total Fat: 9 g
• Sodium: 466 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.2 g
• Total Sugars: 0.03 g
• Protein: 26 g