Sliced Roast Beef
I cook two Rump Roasts at a time, slice them thin, and freeze them in 1 pound packages for quick roast beef & gravy meals or as lunch meat.
INGREDIENTS:
- Rump Roast
- 2 Tbsp Softened Butter
- Salt, Pepper, Garlic Powder (or your seasoning of choice)
COOKING:
- Heat oven to 450°F.
- Coat roast with butter and season with salt, pepper, and garlic powder (or your seasoning of choice)
- Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover.
- Sear for 10 mins at 450°F
- Reduce temperature to 325°F and roast 45 mins or until meat thermometer registers 120°F for rare, 130°F for medium rare.
- Remove from oven & tent with foil. Let stand 10 minutes. (Temperature will continue to rise about 5°F to reach 125°F for rare or 135°F for medium rare.)
- Slice thin across the grain & serve with horseradish, gravy or cold on a crusty bread for a roast beef sammie!
PS: You can also slow cook as an easy to slice Pot Roast.