Lean beef rump roast needs nothing more than a simple seasoning rub before it goes into the oven.
How about a rub that’s loaded only with garlic and herbs? Clearly, such a rub doesn’t include any extra oils or fats, and this means a serving has a mere 7 grams of fat.
The beauty of a roast is that, once it’s in the oven, no attention is needed until it’s time to check the temperature near the end of roasting time. Also, this roast is easy to carve because it’s boneless.
Leftovers, if there are any, make delicious sandwiches.
This recipe was developed for AP courtesy Cattlemen’s Beef Board and National Cattlemen’s Beef Association.
Garlic-herb crusted beef roast
1 boneless beef round rump roast or beef bottom round roast (3 to 4 lbs.)
Salt and ground black pepper
For the rub:
2 tsp. garlic-pepper seasoning
2 tsp. dried basil leaves, crushed
2 tsp. dried thyme leaves, crushed
1 tsp. dried parsley leaves, crushed
Heat oven to 325 F.
Combine rub ingredients in small bowl; press evenly onto all surfaces of beef roast.
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover.
Roast in 325 F oven 1-1/2 to 2 hours for medium-rare doneness.
Remove roast when meat thermometer registers 135 F, for medium-rare. Transfer roast to carving board; tent loosely with aluminum foil.
Let stand 15 to 20 minutes. (Temperature will continue to rise about 10 F to reach 145 F for medium-rare.) Carve roast into thin slices; season with salt and black pepper, as desired.
Makes 6 to 8 servings.
Nutrition facts per serving (1/6 of recipe): 203 calories, 35 g. protein, 0.5 g. carbohydrates, 7 g. fat, 186 mg. sodium, 92 mg. cholesterol.