I actually had never made a roast before making this one! Really the only reason why is because my mom is the queen of making roast so why should I ever make one?
And I have to be honest… the only reason why I made it was because I had purchased a 1/4 cow and when you purchase a cow….. you get ALL of it. So in comes the roast.
Turns out it is SUPER easy & YUMMY!! This is great for entertaining a crowd OR for a Sunday meal with tons of leftovers for the week. Or if you are like me and doesn’t like eating the same thing for dinner every day, just freeze the leftovers for a night you don’t want to cook.
4 lb Rump Roast
Lots of Garlic — Use as many cloves as you like
1 Onion Sliced
1 Cup Water or Wine
Meat Thermometer (Optional)
Preheat the oven to 500º
Peel the garlic & leave the cloves whole. I used an entire head of garlic
Slit holes in the roast and pop the peeled garlic into the slits
Generously salt & pepper the roast. Remember, this is the only seasoning it’s getting
Pop the roast in the oven and sear for 20 minutes
Add the water/wine, chopped onion & reduce the temperature to 275º. Cook for 20 minutes per pound. I like mine rare to medium rare. Cook it for longer if you like it a little more done.
Use your meat thermometer to make sure the meat is cooked as you like it.
Once done, let it rest!!! Give it at least 10 to 20 minutes. I usually cover mine with a clean towel at this point and get everything else ready.