garlic-herb crusted rump roast ⋘ recipes.genehack.org

Adapted from a combination of How To Cook a Rump Roast - The Perfect Easy Recipe and Garlic Herb Crusted Rump Roast Recipe.

Equipment

• boning knife
• 2x glass ramekins
• 2x 1T measuring spoons
• 3-5x 1t measuring spoons
• santoku knife
• mixing bowl
• garlic mincer
• Dutch oven
• 1C measuring cup
• juicer (optional)
• chef’s knife

Ingredients

Staples

• salt
• black pepper
• dried thyme
• dried sage
• dried parsley
• butter
• EVOO
• water
• bay leaves

To Buy

• 4-5lb boneless beef rump roast
• 4-8 garlic cloves
• 1 yellow onion
• 2 lemons

Prep

1. Preheat over to 350°F
2. Remove roast from fridge
3. Trim fat from roast with boning knife as desired
4. Mix in glass ramekin: 4t salt + 4t black pepper + 2t dried thyme + 2t dried sage + 1t dried parsley
5. Measure 2T butter into second ramekin
6. Measure 2T EVOO; add to second ramekin
7. Juice lemons
8. Slice onion with santoku knife, transfer to mixing bowl
9. Mince garlic with santoku knife and garlic mincer, add to mixing bowl

Cook

1. Once meat has been out at room temp for ~30 minutes, coat with spices
2. Melt 2T butter and 2T EVOO in Dutch oven over high heat
3. Sear meat on all sides heat; approx 2 minutes per side
4. Add 1C water, chopped onion, 2 bay leaves, minced garlic, and 1T lemon juice
5. Transfer to 350°F
6. Set a timer for 2 hours
7. After 2 hours, reduce oven to 250°
8. Cook for 3 to 5 more hours until roast has reached internal temp of 125-130°F (rare/medium-rare)
9. Remove from oven and rest 10 minutes before carving with chef’s knife

Notes

• Have not actually made this yet