Rump Roast

Last year, my parents wanted to split a side of beef with us from my hometown. A year later, and we are finding all kinds of ways to cook all kinds of cuts we weren't familiar with! The other night, we tried our hand at making rump roast. Our meat is amazing quality, so I decided to just flat out roast it in the oven at 325 degrees. I found a rub recipe online, changed it a bit, and out came the most amazing roast we've ever had. It was so flavorful, moist, and tender.

Rump Roast with Potatoes
3 lb rump roast (or so--ours was 2.7 lbs)
1 tablespoon paprika
1 tablespoon sea salt
3 cloves minced garlic
1/2 teaspoon ground black pepper
1/2 teaspoon onion salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil

Bag of big red potatoes
2 tablespoons oil
2 cloves minced garlic
1 teaspoon dried rosemary
1/2 teaspoon sea salt

Rub the meat down! Pop it in the fridge to marinate for at least 8 hours, or overnight. Preheat the oven to 325 degrees. For medium-rare, we cooked it for 33 minutes per pound. 

Quarter some big red potatoes, toss them with oil, and sprinkle with seasoning.

About 70 minutes away from the finish line place the potatoes around the roast in the pan. 

When your timer goes off and the internal temperature of your meat is about 10 degrees from where you want it to be, take the roast out of the pan and cover it with foil. It will continue cooking, and the juices will redistribute. Continue cooking the potatoes while the roast rests for 20 minutes. Finish the potatoes up with a quick broil for some color. 

Once the juices have redistributed, take the potatoes out, and slice the roast. Serve with steamed veggies:)

Use the leftovers for french dip sandwiches!

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