COMPANY'S COMIN' ROAST BEEF DINNER

A rump roast is a fairly inexpensive cut of beef. Searing the roast in a cast-iron skillet ensures a crisp brown crust on the outside. Cooking at a low temperature ensures a tender and juicy roast beef. 

Lee's Kitchen Tips:

Bottom round comes off of the rear leg. It's a leg muscle and does a lot of the work in walking. The rump is behind the hip and is located next to the loin primal where the sirloin, porterhouse, and T-bone steaks come from.

The internal temperature of the roast should register:

120-125 degrees F for rare.

130-140 degrees F for medium-rare

145-150 degrees F for medium

155-160 degrees F for well done

The temperature of the beef will continue to rise when resting before carving, another 5 to 10 degrees. So take that in to consideration with temperatures above.

Roast Beef

1 T avocado oil
1 (3 to 4 lb) boneless beef rump roast

1 t garlic powder

1 t onion powder

1 t paprika

Sea salt and freshly ground black pepper

Vegetables

4 carrots, peeled and coarsely chopped

4 medium potatoes, peeled and coarsely chopped

2 medium onions, quartered

Avocado oil, for vegetables

Gravy
¼ all-purpose flour

2 cups beef stock or broth

2 T unsalted butter

Heat oil in a large cast-iron skillet.

Sprinkle the roast with the garlic powder, onion powder, and paprika.

Season to taste with salt and pepper.
Brown roast on all sides over high heat.

Preheat oven to 300 degrees F.

Place the skillet with beef in the middle of oven and roast for 2 to 2 1/2 hours.

After beef has been roasting for one hour, add the carrots, potatoes, and onions to another cast-iron skillet or roasting pan.

Drizzle with some oil and season with salt and pepper. 

Stir to coat the vegetables, and place in the oven next to beef.

When beef is at your desired temperature, remove beef to a cutting board and cover loosely with a piece of aluminum foil.

Raise oven temperature to 400 degrees F. 

Stir vegetables and let roast in the oven until golden brown.

Meanwhile, place the skillet, that the beef cooked in, on the stovetop.

Sprinkle in the flour and stir with a wooden spoon over medium-high heat for a couple of minutes.

Pour in the beef broth and stir to scrape up all of the browned particles.

Add the butter and stir until it begins to boil.

Carve the roast and place on a platter.

Spoon vegetables all around.

Pour gravy through a strainer into a gravy boat, season with salt and pepper and serve with the roast beef.

Serves 6 to 8 or

2 to 4 with plenty of leftovers for sandwiches.