|
|
|
SEASONED
BEEF BACK RUMP ROAST |
Prep Time: 5 Minutes
Cook Time: about 1 Hour
and 30 Minutes
Ready In: about 2 Hours
With standing time
Makes 3 to 4 servings
Ingredients:
2 lb. back rump roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon pepper
Directions:
1. Pre-heat oven to 325°F.
2. Combine the salt, basil, oregano, rosemary and thyme and pepper
in a small bowl then press the mixture onto back rump roast.
3. Place the back rump roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest
part of beef. Do not add water or cover; then roast for about
1-1/2 hours for medium rare doneness.
5. Remove back rump roast when meat thermometer registers 135°F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F
for medium rare.)
5. Carve the roast and serve. |
Main Page
Back To Recipe Main Page
