Roasted Beef Rump Roast
Beef roasts aren’t the extravagant purchase many people view them to be. With a little planning and a few basic recipes for soups, stews, sandwiches and salads, even a prime rib roast can be a thrifty cut of meat.
Here, I have roasted a 5 ½ pound rump roast that cost me about $15. After the initial delicious Sunday roast beef dinner, the leftover roast will be turned into roast beef sandwiches on Monday, a spicy Thai beef salad on Tuesday and the remaining meat will be cubed and turned into a classic beef stew or chile on Wednesday. This means I will have spent less than $3.50 per day for the protein portion of meals for two people for four days–more cost effective than boneless chicken breast or ground beef.
A beef rump roast that is at least five pounds and as uniform in shape as possible is simple to prepare. Because it’s very lean, I recommend that it be roasted to no more than medium rare and sliced thinly across the grain for serving. Since it has no fat marbling, this cut of meat will be tough if roasted to well-done. A meat thermometer is a fool-proof way to ensure the roast is cooked to perfection. Serve with roasted or mashed potatoes and whatever vegetables are in season. You won’t find a better (or easier) Sunday meal.
Roast Beef Rump Roast
5 ½ lb beef rump roast
½ tsp salt
¼ tsp coarsely ground black pepper
1 clove garlic, mashed
1 tsp brown sugar (to aid browning)
1 tsp soy sauce
One hour before roasting, pat the roast dry with paper towels. Tie the roast with kitchen twine to help keep it’s shape while roasting. Make a paste with the remaining ingredients and rub all over the roast.
Place the meat on a rack in a shallow baking pan and roast for approximately 20 minutes per pound in a preheated 325 degree oven or until a meat thermometer registers 125-130 degrees for medium rare. Permit the roast to rest for at least 15 minutes to make slicing easier. Slice thinly with a sharp knife across the grain and serve.