Peppered Beef Rump Roast Recipe
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Peppered Beef Rump Roast

1 beef rump roast 4 to 6 pounds
2 tsp. cracked black pepper
2 tsp. dry mustard
1 large clove garlic, crushed
1/2 tsp. ground allspice
1/2 tsp. ground red pepper
1 tsp. olive oil

1. Preheat oven to 325F.

2. Combine seasonings ingredients and rub evenly into surface of back rump roast.

3. Place back rump roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

4. Roast approximately 2-1/2 to 3 hours. Use an instant read thermometer and remove roast when internal temperature reaches 140F for medium-rare or 155F for medium.

5. Remove back rump roast from oven and tent loosely with aluminum foil.

6. Let stand 15 minutes prior to carving into slices.

Makes 8 to 12 servings

 

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