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