Rump Roast Recipe

INGREDIENTS

3.0 pounds FFF rump roast.

2 tablespoons Olive Oil

2 tablespoons Olive Oil for searing

1 tablespoon Salt

One TBS ground Black Pepper

1 cup beef broth or water

One tablespoon worcestershire sauce

2 teaspoons garlic powder

2 teaspoons onion powder

1 peeled and chopped bulb of fresh garlic.

1 chopped and caramelized onion.

DIRECTIONS FOR COOKING RUMP ROAST

1. Thaw & allow roast to sit on counter until room temperature. Preheat your oven to 350°F & remove excess fat.

4. Mix olive oil, salt, pepper, garlic and onion powder seasoning.

5. Season your roast with salt and pepper, garlic and onion powder for flavor!

6. Searing - After roast is closer to room temperature, Sear it with oil in hot cast iron pan. Make sure to sear all sides of the seasoned roast on high heat in butter and olive oil.

7. Place Roast in Roasting Pan Fatty side up.

8. Pour in 1 cup beef broth or one cup water, and 1 tablespoon Worcestershire sauce.

9. Add 1 coarsely chopped caramelized onion and veggies.

10. Sprinkle chopped garlic over the top of the roast.

11. Place seared and seasoned rump roast into oven. (If you choose to cover your roast check the internal temp every 30 minutes)

12. Roast 2 hours at 350°F, then take the internal temp should be at about 145 now (rare) turn the temperature down to 225°F and cook for 1-2 more hours and check the internal temp every 30 minutes till it reaches the wellness you want! (Depending on how well done you want your roast to be.) Internal temp for medium rare is 145°F, for medium well cook to 150 °F internal temp, and 170°F for well-done roast beef!