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 3 ½ lb) boneless beef rump roast

1 t garlic powder

1 t onion powder

1 t paprika

1 t sea salt

½ t coarse ground black pepper

Vegetables

2 to 3 carrots, peeled and cut into 2-inch chunks

3 medium potatoes, peeled and cut into 2-inch chunks

1 yellow onion, cut into 2-inch chunks

Avocado oil, for vegetables

Gravy
¼ all-purpose flour

2 cups beef broth

2 T unsalted butter

Preheat oven to 300 degrees F.

Heat oil in a large cast-iron skillet or a large pot over high heat.

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

Brown roast on all sides over medium-high heat.

Place the skillet or pot with beef, in the middle of oven and roast for 3 hours.

After beef has been roasting for 2 hours, add ½ cup beef broth, carrots, potatoes, and onions and continue to roast another 1 hour.

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 bake in the oven until golden brown, about another 20 minutes.

Remove vegetables to a platter along with beef.

Meanwhile, place the skillet or pot on the stovetop.

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

Slowly pour in the rest of the beef broth and stir to scrape up all of the browned particles.

Add the butter and stir until it begins to boil.

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.