Bottom Round Rump Roast Recipe
Today we're taking a delightful culinary journey to explore the history, preparation, and magic of the Bottom Round Rump Roast.
Equipment
- Oven-safe pan
- Meat thermometer
- Knife
- Cutting board
- Mixing bowls
Ingredients
- 3-4 pounds of Bottom Round Rump Roast
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 teaspoon of dried rosemary
- 1 teaspoon of dried thyme
- 1 cup of beef broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix the minced garlic, salt, pepper, rosemary, and thyme.
- Rub this flavorful mixture over the surface of the rump roast.
- In a large oven-safe pan, heat the olive oil over medium-high heat.
- Sear the rump roast on all sides until it's nicely browned, usually about 4-5 minutes per side.
- Pour the beef broth into the pan.
- Cover the pan with a lid or aluminum foil and place it in the preheated oven.
- Roast for approximately 20 minutes per pound, or until the roast reaches your desired level of doneness. Use a meat thermometer for precision - 135°F (57°C) for medium-rare, 145°F (63°C) for medium, and 160°F (71°C) for well-done.
- Once done, remove it from the oven, tent it with foil, and let it rest for about 15 minutes.
- Slice and serve this succulent roast to your eager guests.