Do not use Pampered chef stone ware either, It will crack! Learned the hard way 2 times..:(
This is a brilliant recipe...SUPER DELICIOUS!!! I never cooked a rump roast before & luckily I stumbled onto the PERFECT recipe! Thanks so much Gone Fishin' :) Of course I doctored mine a little...I almost never follow a recipe to the letter...so this is how I cooked mine: while my roast was coming up to room temp I stuffed the slits with a half head of garlic, each clove cut in half. I used sea salt, pepper & onion powder all over the roast & in slits too. Poured some worchestershire & rice vinegar over the top letting it marinate & occasionally turning it while coming up to temp. After searing I put 2 yellow onion sliced into 1/2 inch rings in the bottom of pan with marinade, a little additional worchestershire & rice vinegar along with 2 cups water (I have a big pan) & draped about 8-10 sprigs of fresh thyme onto the fat cap. I cooked the 4lbs roast for 25 mins per lbs & it came out with a nice juicy medium pink blush, a true medium rare! I served it with a mushroom gravy that I made from the drippings...I reused the onions from the roasting pan because they still had life in them, saut?ed them with a mess of butter & white button mushrooms, salt & pepper. When the mushrooms were done to my liking I threw in a heaping TBS of flour for a nice roux. I added the drippings & it was really tight so I thinned with only water till it coated the spoon nicely. The result was off the hook crazy good!! I understand why other posters make this recipe for Christmas dinner! I had my neighbors over for dinner & they raved saying it was the best meal they'd ever eaten. Make this recipe y'all...you will be very happy with it!!
So good! Added a little extra garlic, seemed to be good amounts salt and pepper, makes great drippings for gravy, although I ran out of time and just strained out onions and used it to dip meat into. Meat was super juicy and tender. 20 mins/lb made it about med rare.
Great Recipe and so simple. My roast turned out perfect. The garlic add just the flavor to the roast. Thanks!!!
I wanted to add my comments but not a rating. I had a 2.5lb rump roast but did not want it rare inside, we don't like to see pink! I cooked it just until the timer popped up that it came with. When I added the water, I also added half a packet of onion soup mix. I LOVED the garlic pieces in there (I added a few more than called for and whole) and loved all the onions. I added a few potato wedges on the side. So the flavoring and taste was great but our roast was not very tender, still kind of tough to chew but maybe I cooked it too long. I loved the searing though and the flavor was amazing, definitely try the onion soup packet, it made a great gravy at the end.
This really was the perfect recipe for rump roast. Followed the instructions completely and it came out perfect. Thanks for the recipe. Told all the guys at work. Will definitely try the different variations people tried.
Followed this recipe exactly except for the following minor changes: (1) Added a thin layer of beef fat over the top since my roast had very little fat on it; (2) took roast out of oven after the 20' 500F sear and put it back into the over after the oven temperature had reached 225F: and (2) completed the cooking at 225F with an LED readout thermometer inserted for remaining cooking time. Removed the roast at 533F. My roast weighed 3.5# before cooking. It came out as perfect as it could be ...and in my estimation was as tender as a prime rib roast ...but more flavorful (could cut it with a fork). Thank you :-)
Amazing--I prefer my meat a little more towards medium/medium well--it still turned out tender and juicy. I used more garlic (love it) and roasted it with chopped onions and carrots. Never made a successful beef roast before--thanks for the great recipe!
Roast was tough! Cooking time was too short to get it tender. Had to put back in oven at 350 for an hour. 3.1 LB roast
I jazzed this up a bit with some crushed gingersnaps when I put the onion and water into the pot. Sort of a sauerbraten thing. Added fresh spaetzle about 6 minutes before I pulled the dish out of the oven. Very good! My Le Creuset was the perfect cooking vessel for a recipe like this.