Classic Rump Roast

Adapted from simplyrecipes.com Pleae note that our rump roasts are rolled with netting, so you don't need cooking twine.

1. Pull rump roast from the fridge ahead of cooking for 1 - 2 hours.
2. Preheat oven to 375 degrees.
3. Slice garlic cloves into halves or thirds.
4. Make slits about 2" deep in the sides of the roast and add garlic slivers. Rub roast with olive oil or melted better, then rub in salt and pepper all around.
5. Add enough water or beef broth so that the bottom of the roast pan is covered. You can add a bit of dry red wine, too, if you like, but we usually skip it.
6. If you have vegetables for roasting that you'd like to include (like onions, potatoes, carrots, etc.) dice them and set them in the pan with the roast. If you have fresh thyme or rosemary, you could add it, as well.
7. Bake in the oven at 375 to start, for about 30 minutes. After 30 minutes, lower the heat to 225 degrees F. Let cook for another 1 1/2 - 2 1/2 hours.
8. Cook time will depend on the size and shape of your roast. This recipe is for a 3 - 3 1/2 pound roast. You can figure about 20-30 minutes per pound for the 225 degree cook time, so if you have a smaller roast, it will take less time.
9. Then remove from oven and tent with foil for another 20 - 30 minutes to let the juices soak in. After the resting period, the internal temperature should reach 145 degrees F (as recommended by the USDA). Remove the roast earlier from the oven if you'd like a less done roast.
10. Slice, serve, and enjoy! Use the drippings to make a gravy. Pour them into a stovetop pot and gradually whisk in corn starch until thickened over low heat.