Herb Crusted Rump Roast

Herb-Crusted Reverse-Seared Choice Black Angus Rump Roast

Ingredients:

  • 1 (3-4 lb) Choice Black Angus Rump Roast
  • 2 tbsp kosher salt
  • 1 tbsp freshly ground black pepper
  • 4 cloves garlic, finely minced
  • 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
  • 2 tbsp fresh thyme, finely chopped (or 1 tbsp dried)
  • 1 tbsp Dijon mustard (optional, for added tang and crust adhesion)
  • 2 tbsp olive oil or melted butter (for searing)

Instructions:

  1. Preparation (Optional Dry Brine):
    For enhanced flavor and moisture retention, season the rump roast generously with kosher salt on all sides. Place it on a wire rack set over a baking sheet and refrigerate uncovered for 12-24 hours. This dry brine helps the meat retain juiciness and intensifies its natural beefy flavor. If short on time, proceed directly to seasoning.

  2. Herb Crust Seasoning:
    Remove the roast from the refrigerator about an hour before cooking to bring it to room temperature. Preheat your oven to 225°F (107°C).

    In a small bowl, mix together the black pepper, minced garlic, rosemary, thyme, and Dijon mustard (if using). Pat the roast dry with paper towels to ensure a crisp crust. Rub the herb mixture evenly over the roast, pressing gently so it adheres well.

  3. Low & Slow Roasting:
    Place the roast on a wire rack set over a baking sheet for even airflow. Insert a meat thermometer into the thickest part of the roast to monitor doneness.

    Roast in the preheated oven until the internal temperature reaches:

    • 115°F (46°C) for rare (final temp after sear: ~125°F/52°C)
    • 125°F (52°C) for medium-rare (final temp after sear: ~135°F/57°C)
    • 135°F (57°C) for medium (final temp after sear: ~145°F/63°C)

    The gentle heat ensures perfectly even doneness from edge to center. This process will take 1.5 to 2.5 hours depending on the size of the roast.

  4. Rest Before Searing:
    Once the roast reaches your target temperature, remove it from the oven and let it rest for 20 minutes. This helps redistribute juices and prevents overcooking during the final sear.

  5. High-Heat Searing:
    Heat a heavy skillet (cast iron preferred) over high heat until it’s smoking hot. Add olive oil or melted butter. Sear the roast on all sides, about 1-2 minutes per side, until a deep golden-brown crust forms, enhancing the herb crust’s aroma and flavor.

    Alternative: For a flame-kissed finish, sear the roast over high heat on a preheated grill.

  6. Final Rest & Serving:
    Transfer the roast to a cutting board and rest for 5-10 minutes before slicing. Slice thinly against the grain for maximum tenderness.

Optional Red Wine Herb Jus:
While the roast rests, deglaze the skillet with 1 cup of dry red wine, scraping up browned bits. Add 1 cup of beef broth and simmer until slightly reduced. Stir in a tablespoon of butter for richness, then strain if desired. Serve warm alongside the roast.

Pro Tip:
Serve with roasted garlic mashed potatoes or a simple arugula salad with lemon vinaigrette to balance the rich, herbaceous flavors of the roast.

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