We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip. Choose a size that will feed your family, plus a little for leftovers.
Boneless rump roast, approximately 3 1/2 pounds
2 cups water
2 tbsp. dried, minced onion
1 tablespoon dried basil
1 tablespoon dried thyme
1 1/2 teaspoons dried rosemary
1 tablespoon sea salt
2 teaspoons freshly ground pepper
Preheat oven to 350°F. Place the roast in a deep pan and pour water around the roast. Sprinkle minced onion, basil, thyme, rosemary, salt and pepper over the top. Cover the pan and bake for 3 hours. If you need to bake it longer, just be sure to add a little extra water so it won’t dry out and burn. The roast is done when it smells wonderful and is fork tender.
*I also like to use my crockpot for a roast. I get the best flavor when I cook it on low for 6 hours or more, being sure that I have plenty of water added and the lid is on tight.
Allow the roast to cool to room temperature, then freeze it in a heavy resealable bag. Be sure to put today’s date on the bag.
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