Rump Roast at Four Bucks a Pound
To be economical, I usually cook up big pieces of meat and slice off what we need throughout the week. Today, I cooked up a delicious three pound rump roast that was done just the way my family likes it…medium rare. It was a lovely supper with potatoes and veggies, and tomorrow and the next few days it will become fantastic lunches and stir fry meals for when company comes.
During the holiday season it’s great to save time with cooking by making something like this that will feed us many times…even a guest or two. For fifteen dollars, I think this is a huge savings because it will make at least fifteen different meals…maybe more. You can’t get good food like this at the drive-thru even on the dollar menu.
Here is how this sumptuous cut of beef was prepared…it’s so simple. I salted and peppered every surface generously then seared it in a skillet on every side until it was golden brown…about three minutes each side. The oven was already heated to 350°. I placed the meat on a rack that fit in a 13″x 9″ baking pan. One hour was sufficient to cook it to 140° in the center. It rose up past that to 145° after a good rest. 20 minutes of rest under a tent of aluminum foil is the perfect way to do it. The resting time is the most important part of insuring a very tender roast. If you slice it too soon you will let all of the good juice fall out on the plate. With a rest the juices distribute more evenly and less is lost when slicing.
I encourage you to make this type of roast before the big turkey feast. It is a perfect thing to have in the refrigerator for guests to eat or make a delicious sandwich when ever they want. Here’s to wishing you all a happy Thanksgiving time. Enjoy visiting with your relatives and friends and cook ahead so you can spend more time with good company. I hope all your Thanksgiving feasts are awesome!