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, Caroline and Shan Dugas, 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.

The taste is far superior to any store-bought meat you will ever have. There is less fat, a bit more marbling, and the meat is so juicy, tender and delicious, even the sometimes tougher cuts.


1 - 3 lb. rump roast (I used a rump roast from Hill Creek Farms - Hartsville)
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 15 minutes. Slice thinly and serve while hot.

Serve with homemade Onion Rings, recipe from my friend, Patti, at Comfy Cuisine.  See here for recipe.

Use leftover beef for French Dip Sandwiches.

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


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