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Discussion Starter #1 (Edited)
1 3 or 4 lb. rump roast
2 tbsp. oil
seasonings of your choice: plain salt/pepper is good, cajun seasoning is good. Or just use Italian dressing in place of the oil & other seasonings.

Preheat oven to 500°F. (260°C)

Coat the roast with oil & rub entire surface with seasonings.

Roast for ten minutes at high temperature.

Lower oven temperature to 350°F (175°C) and finish roasting for 15 minutes per pound. (if your roast is more marbled/fattier, roast for 20 minutes per pound)

Let set for at least ten minutes before slicing.

This gives a nice tender rare roast which is a good starting place for many dishes. If you like your beef on the rare side, it's splendid for sandwiches, etc. It's rare enough that additional cooking won't turn it into shoe leather. Increase the roasting time if you'd rather have it not-so-rare, but take care not to sacrifice tenderness.

If you ever get a chance to get a little kitchen food slicer for a good price, take the plunge. This roast is wonderful when thin-sliced, and so much cheaper/tastier than what you buy at the deli. Mine (click ->) looks like this & folds up to take up very little space on the counter.

 

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Discussion Starter #2
Tried this using an eye-of-round roast today, and got the same splendid results, except that the "eye" roast seemed to cook faster, so it isn't quite as rare as I'm used to; still pink - just not deep pink.

So if you're thinking of doing this, just might wanna decrease the cook time a little. For the rumps, 15 min. per pound at 350F gets you a wonderful med. rare roast; it gets you about medium with the eye. And boy is it delicious thin-sliced on a toasted hoagie bun! Whew! :D
 
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