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Rump Roast - before and after!

Rump Roast – before and after!

This is a recipe I’ve posted before – still good and Main Street Market has Certified Angus Beef boneless rump roasts on sale starting Jan.2!

This recipe comes from a cookbook my parents brought back from Jackson Hole, Wyoming. It has a lot of really good recipes in it and I use it often!

Beef Roast with Herb Crust

4# boneless rump roast, tied

4 shallots, finely minced

1/4 cup fresh parsley, chopped

2 T. fresh thyme, chopped or 2 t. dried

1 T.fresh sage leaves, chopped or 1 t. dried

2 T. extra-virgin olive oil

1 T. grated lemon peel

1 t. salt

1/2 t. pepper

Preheat oven to 350 degrees. In a small bowl, mix together all ingredients except the roast. Rub over roast, pressing gently to adhere herbs. Put roast on a rack in a roasting pan. Place pan in the center off the oven, uncovered, and roast until thermometer reads 130 degrees – approximately 20-25 minutes per pound. Remove from oven; let sit 15 minutes before carving. Serves 8-10




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