Garlic Herb Crusted Rump Roast
Rump roasts are a very lean cut of meat from the round (rear leg) portion of a beef. This oven roasted recipe will give a flavorful finished product to cut into slices for lean delicious roast beef sandwiches or a healthy dinner option. You can also make this recipe using other round or sirloin roasts if you have those on hand. Enjoy and let us know any tips you have!
Ingredients
Directions
- 1
Combine all ingredients except roast in a small bowl and mix together until combined. Rub this mixture over all sides of the beef roast.
- 2
Place the roast on to a tray placed in a roasting pan. Place in an oven preheated to 325°F and roast for 1.25-1.75 hours until the roast reaches 125°F for medium rare or 135°F for medium well. Remove and let sit for 15 minutes – the temperature will rise about another 10°F while resting for a final temperature of 135ºF for a medium rare roast, or 145ºF for a medium well roast.
- 3
Slice into thin pieces to serve on sandwiches or with seasonal veggies and enjoy!
Get more great recipes at lakegenevacountrymeats.com
Recommended Pairings
Cabernet Sauvignon
Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!
Top Regions:
- Bordeaux, France
- Napa, California
- Chile
Pairs great with:
- Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
Malbec
Malbec originated in France but is now best known as Argentina's signature grape. It produces wines that are velvety smooth with rich fruit flavors.
Top Regions:
- Mendoza, Argentina
- Cahors, France
Pairs great with:
- Malbec loves steak and steak loves Malbec. Bonus points if you serve with chimichurri!
