Rump Roast

My mom could tell you that I am not a roast beef fan. As a kid, staring down hunks of beef at the dinner table, I employed classic dinner table tricks such as “the napkin trick” or the “may I go to the bathroom?” trick in order to get rid of half-chewed wads of beef that I really didn’t want to eat. She’s a smart lady – those tricks didn’t last all that long. So, the standby coping strategy was often employed – swallow whole pieces of meat drenched in applesauce. You avoid the taste of the beef, and only taste the applesauce.

Well, I’m not employing such tricks at the table anymore (afterall, I get to choose the menu now). And I’ve found a new way of cooking beef that I enjoy much more. I’m still not a huge fan of roast beef, but with our meat CSA, we don’t get to choose the cuts of meat we receive, which is actually pretty great, as it encourages me to cook a bit outside my comfort zone.

The roast below is a standard bottom rump roast cut, slathered in garlic, rosemary, pepper and salt, and tied up in a tidy little bundle so that it will cook more evenly. I’ve come to enjoy the occasional roast, so long as it’s cooked slowly, and to a nice medium temperature, still pink in the middle. And, since gravy grosses me out, I make a tomato/parsely compote to serve with the roast, which is very tasty.

Roast beef
serves: A lot

5 Weight Watchers points per 4oz, trimmed of fat

1 3-4lb rump roast
1 stalk celery, or 2 carrots

Meat Rub:
6 cloves garlic, minced
2 T fresh rosemary, minced
1 tsp ground pepper
1 T kosher salt

Tomato compote:
1 can diced tomatoes
1/2 c fresh parsley
4 cloves garlic
salt & pepper to taste

  1. 8-12 hours before cooking: Bash above ingredients in a mortar & pestle to make a paste. Rub the paste into the meat, then tie the roast up into a tidy log shape, tied snug enough so that you can sear the meat without it escaping from its tethers. Place the roast on a plate, cover the roast with saran wrap, and stash in the fridge while you go to work.
  2. When you’re ready to cook: Remove roast from fridge, and let it sit on the counter for about a half-hour. Preheat oven to 250 degrees.
  3. Tomato Compote: open canned tomatoes, pour in a small, ovenproof bowl. Peel garlic cloves, and place in the bowl with the tomatoes. Set aside.
  4. Searing the roast: Heat a large pan over medium-high heat on the stove. Add 1 T vegetable oil. When oil is hot and shimmering, gently place the roast in the pan, and cook for 2 minutes without touching it. Rotate the roast and sear on each side for 2 minutes. Then, place the roast in the oven in a roasting pan, propped up on a couple of stick of celery, or carrots – whatever you’ve got. Also, place the dish of tomatoes in the oven, and let it bake with the roast until it is done.
  5. Roast at 250 degrees until roast reaches an internal temperature of 110 degrees, about 45 minutes. Then, increase the oven temp to 500 degrees, and roast until the internal temperature is 135-140 degrees, approx another 15-20 minutes. Remove roast from oven, cover loosely with aluminum foil, and allow the meat to rest for 10 minutes.
  6. While the meat is resting, pour the hot tomatoes and garlic into a blender or small food processor. Add parsley, and puree. Season with salt & pepper, then pour compote into a dish for serving.
  7. Slice the roast and serve with the tomato compote.

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