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PEPPERED
BEEF BACK RUMP ROAST
Prep Time: 5 Minutes
Cook Time: 2 Hours and
30 Minutes to 3 Hours and 30 Minutes
Ready In: about 3 hours
and 30 Minutes
Makes 8 to 12 servings
Ingredients:
1 beef back rump roast
4 to 6 pounds
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. ground allspice
1/2 tsp. ground red pepper
1 tsp. olive oil
Directions:
1. Preheat oven to 325°F.
2. Combine seasonings ingredients
and rub evenly into surface of back rump roast.
3. Place back rump roast, fat
side up, on rack in shallow roasting pan. Do not add water or
cover roast.
4. Roast approximately 2-1/2
to 3 hours. Use an instant read thermometer and remove roast
when internal temperature reaches 140°F for medium-rare or
155°F for medium.
5. Remove back rump roast from
oven and tent loosely with aluminum foil.
6. Let stand 15 minutes prior
to carving into slices. |
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