From the kitchen of One Perfect Bite...Your success with this recipe will depend on the quality of the beef you are able to buy. Years ago, I could purchase a rolled rump roast that needed only to be seasoned prior to baking. The roast was tender and flavorful and truly effortless to make. While this recipe is a testament to the ease with which this type of roast can be prepared, the prepackaged meat available in supermarkets can be tough and you may not always get the results you hoped for. That's not the fault of this preparation. I've seen this recipe for a while now, and I wanted to have beef for sandwiches in the refrigerator for the upcoming holiday weekend, so I decided to give it a try. I was really pleased with the results and wanted to share the recipe and a tip or two with you. My first caution is important. The beef must be at room temperature for the meat to cook within the specified time. It also should sit for 20 minutes before it is sliced. The next time I make this, I plan to season the roast the night before I plan to serve it. It can handle a lot of salt, so don't be alarmed by the amount called for in the recipe. You may even want to use a bit more. If you use a rectangular piece of meat, you'll get the best results if you slice it against the grain after it has had time to rest. This is a nice recipe to have in your hopper, and when you decide to give it a try, flirt with the butcher to get the best rump roast he has in his locker. Here is how the roast is made.
Nearly Perfect Rump Roast...from the kitchen of One Perfect Bite courtesy of Food.com
1 (about 4 pound) rump roast at room temperature
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1/2 cup beef stock
1/2 cup dry red wine
1) Preheat oven to 500 degree F.
2) Make 6 slits in roast. Fill each with a half clove of garlic and some salt and pepper. Coat surfaces of roast with remaining salt and pepper.
3) Place roast in oven for 20 minutes.
4) Add beef stock, wine and onions to pan and reduce heat to 275 degrees F. Continue roasting meat for 20 to 25 minutes per pound for rare to medium rare meat. Tent with foil and let rest for 15 to 20 minutes before slicing. Yield: 6 servings.
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