Thursday, October 30, 2014

Grilled Rump Roast

One of the best decisions we ever made was to go in on a side of 100% Grass-Fed Angus Beef from Hill Creek Farms - Hartsville.  We split the side of beef with our friends, each of us receiving approximately 116 lbs. of beef. That's a whole lot of beef, and easily took up 2 entire shelves in my large freezer, the meat bin, and then some ... I didn't think I'd EVER find room for it all.

While some of it is in ground beef, quite a lot of it was in roasts, briskets, steaks, beef ribs, soup bones, beef liver and more, and we've enjoyed every single bite of all of it.

If you ever have the chance to buy a side of beef, do it! The taste is far superior to any store-bought meat you will ever have, and many times grades out as USDA Prime! There is less fat, a bit more marbling, and the meat is so juicy, tender and delicious, including some of the more tougher cuts.

1 - 3 lb. rump roast
Salt and pepper, to coat roast
Olive oil, to rub on roast
Minced garlic, to rub on roast

Turn grill to direct high. Rub roast with oil all over and liberally coat with salt, pepper and garlic on all sides. Sear roast 10 minutes per side.

Reduce heat to medium-off-medium and roast an additional 25 minutes or until beef registers 135-140 with an internal meat thermometer, checking beef after 15 minutes, and every 5 minutes afterward.

Remove from grill, cover with foil and let rest 20 minutes. Slice thinly and serve while hot.

To Roast: Cook the roast initially at 375 for half an hour, to brown it; lower the heat to 225. Cook the roast and additional 1 1/2 to 2 1/2 hours, or until beef registers 135-140 with an internal meat thermometer. Let rest 20 minutes tented with foil after removing from the oven and before carving.

Serve with mashed potatoes and gravy, or your choice of side dishes.

Use leftover beef for French Dip Sandwiches.

See here for the Benefits of Buying a Side of Beef.



© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.