Man, what a rump roast!! I made this last night for my family and it was EXCELLENT. I substituted beef broth for the water, heating it up with some onions, and it was fabulous. I rubbed the meat with seasoning salt, black pepper and garlic powder after oiling it.
Absolutely outstanding! Juicy..delicious..great recipe. Easy to make. Thanks for a keeper.
This was absolutely fantastic -- juicy, perfect roast. I roasted it 10 minutes at 500 degrees, then only about 40 minutes more at 350 for a slightly less than 3 lb roast. I appreciate the suggestion to use a thermometer! I couldn't believe this cut came out so tender in so little time. I was afraid when searching for recipes that I'd have to settle for "pot roast" but really wanted it rarer for au jus sandwiches. Thanks so much!!!
While the roast was just okay, I too felt the timing is off. Mine was barely pink. I think maybe the times are too long.
This produced a very tender beef roast, however it was done in much less time than the recipe states. Mine was overdone in an hour and it's a good thing I checked it with a thermometer. Seems like the 500° start needs less time for it to be cooked to medium. I will try this again and judge accordingly on the timing. Loved how brown the roast became. Thanks.