If I am being honest, a Rump Roast was never my favorite cut of beef. In fact, when we would get a quarter or half of beef of our own, it was always the last thing left after we went through everything else. I guess I was kind of intimidated by it because my past attempts always yielded a dry, tough roast that we managed to choke down for dinner but ultimately got tossed out when I cleaned out the fridge.
I am happy to report that has all changed with the development of this recipe! This roast was gobbled up by everyone at the table and the kids even asked for seconds AND to take it in their school lunch the next day. (Say What?!?!? That is a rarity!) I think the key to this was searing it beforehand, cooking it to a medium rare, and of course, slicing it across the grain in thin slices.
Rustic Roast Rub, Garlic Olive Oil, Wells Farms Rump Roast
Searing the roast
Searing the roast will help create a crust from the rub and oil which will help lock in the juices and leave you a roast that is juicy and flavorful.
Don't toss those pan drippings! Use them to create a flavorful gravy to serve with mashed potatoes to accompany the meal.
Now what to do if you have leftovers? Slice it thinly across the grain, and pile on a ciabatta roll with some cheddar cheese and bake in the oven until melted. Top with some crunch french fried onions and a mixture of dijon mustard and horseradish sauce. It will be a quick leftover that will look like you planned way ahead of time. ;)
Your leftover game will be on point with this sandwich!
And there you have it! Rustic Rump Roast with Wells Farms Beef - The main dish that will sure to impress your family or company, yet it is so easy and will appear you slaved for hours to make it.
We would love for you to give it a try and let us know what you think. Shoot us an email, send us a picture, post a pic and tag us on Instagram (@wellsfarmsbeef) or Facebook (@wellsfarmsbeefwi) or pin it on Pinterest. Happy Eating!
From our Family to yours,