Rump Roast
Take your Sunday roast beef dinner to the next level with this delicious Rump Roast. It's a tender, flavorful and delicious main course for any occasion. This simple recipe can be grilled or roasted and is seasoned with our homemade beef rub.
Servings: 8 Servings
Calories: 747kcal
Ingredients
- 4 pound beef rump roast
- 4 tablespoons brown sugar
- 2 tablespoons Mrs Dash Seasoning Blend
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 teaspoon Lawry's Season Salt
- 1 teaspoon coarse sea salt
Instructions
- Pat rump roast dry with paper towels and place on a rimmed baking sheet or cutting board.
- Mix the brown sugar, Mrs Dash, smoked paprika, garlic, Lawry's Season salt and sea salt together.
- Sprinkle beef rub over all sides and rub it into the meat.
- Cover and refrigerate overnight or allow to stand at room temperature 1 hour before cooking.
- To Grill: Prepare grill to a 250- 300° fire.
- Place roast over indirect heat and cook 1 - 1 1/2 hours or until internal temperature reaches 140 - 145°.
- To Roast: Add roast to a dutch oven or braising pan with 1 cup liquid (beef broth, coffee or water). Cover and cook in a 325° oven for 1 1/2 hours or until internal temperature reaches 145°.
- Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing.
Notes
Store leftover roast in an airtight container up to 4 days in the refrigerator.
Reheat slices of roast beef in a skillet coated with olive oil or butter over medium heat. Turn to warm from both sides.
Nutrition
Serving: 1g | Calories: 747kcal | Protein: 74g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Cholesterol: 291mg | Sodium: 127mg