Roasted Rolled Rump Roast
Contrary to the chuck, the rump of the cow has lean muscle groups. The rolled rump roast comes from the eye of round, the middle of the cow’s rump. It is the cut of beef used to make roast beef sandwiches, and should be roasted with dry heat in an oven or a grill until medium rare or medium and sliced very thinly to serve.
Rub roast all over with 2 tablespoons sea salt and 1 teaspoon black pepper. Let it come to room temperature on your counter, about an hour.
Heat oven to 225. Heat your largest skillet on the stove. When hot, add 2 tablespoons tallow, lard or vegetable oil. Sear the meat on all sides until well browned, about ten minutes. Sprinkle with a teaspoon of dried rosemary or one spring fresh rosemary. Transfer the roast to a roasting pan or baking sheet, or put the entire skillet in the oven.
Roast for 1 hour, 15 minutes, or until a thermometer inserted into the middle of the roast reads 135. Let the roast rest on a plate 20 minutes, tented with aluminum foil.
Meanwhile, make a sauce, if desired.
In your dutch oven or skillet (not cast-iron) where you seared the roast, heat 1 tablespoon tallow or vegetable oil. When hot, add one diced shallot. Cook until softened, about two minutes. Then stir in 3/4 cup low sodium (or homemade) beef or chicken broth, 1/2 cup red wine and 1 teaspoon brown sugar. Scrape the bottom of the pan and simmer until thickened. Off the heat stir in 3 tablespoons melted butter, salt, pepper and a little fresh thyme if you have it.
To serve, slice meat very thinly, sprinkle with flaky sea salt and drizzle with sauce or pass at the table. Alternatively cool the roast and slice the following day for roast beef sandwiches, salads and snacks.