Oven Rump Roast

Oven Rump Roast

Time: 10 min prep, 1 hour 45 min cook

Makes: 6-8 servings

Ingredients:

4-6 pound boneless rump roast

Rub:

2 teaspoons salt

1 teaspoon dry mustard

¼ teaspoon garlic salt

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon Lawry’s seasoning

Basting Sauce:

1 teaspoon Worcestershire sauce

½ cup red wine vinegar

1 Tablespoon lemon juice

2-3 Tablespoons water

Directions:

Preheat oven to 325 degrees F. Rub rump roast with rub. Insert meat thermometer into the center of the thickest part of the roast. Place on middle rack in shallow pan in oven. Brush meat with basting sauce. Roast meat in a moderately slow oven, at 325 degrees F, until the thermometer registers 130 degrees for rare meat, or 1 hour 45 minutes. Figure about 18 minutes per pound for rare meat. Baste with sauce several times during roasting. Let the meat stand at room temperature for about 10 minutes to set the juices, then slice.