Title: Sam Arnold's Boneless Rump Roast
Categories: Entree Meat
Yield: 10 Servings
| | | Boneless Rump Roast |
| | | Salt |
| | | Fresh Rosemary Needles |
| | | Garlic Salt |
| | | Freshly Ground Black Pepper |
| | | Beer; OR |
| | | Wine; OR |
| | | Vinegar; OR |
| | | Lemon Juice |
| | | Beef Stock; OR |
| | | Red Wine |
| | | Minced Shallots |
NOTE: This recipe is adjustable to all sizes of roasts. This is the
Marinate the meat for a couple of hours in a liquid that is slightly
acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15
minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500
degrees F. For example, for a 4 pound roast, total cooking time is 1 hour
but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees
F. This will crust the outside of the roast and the inside will be medium,
barely pink. This is based on room temperature meat. If the meat is quite
cold, extend the baking time. After 3/4 of the cooking time, sprinkle with
salt and some fresh or dry rosemary needles. Turn the roast with WOODEN
SPOONS (Very important that you do not pierce the meat) and season it all
over. Rosemary, seasoned salt or garlic salt are nice, and some freshly
ground black pepper adds to the flavor also. Swab the roast with some
fresh lemon juice--this will also add to the zing of the meat. When cooked,
snip off the cords and slice to serve. From the roasting pan, spoon off
the fat from the accumulated juice. Add some beef stock or red wine to the
juices, a few minced shallots or green onion shreds and cook down at high
heat to a reduction or concentrated sauce. Adjust the seasonings, salt,
pepper, and herbs of your choice, and serve with the roast.