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Roasted Rump Roast with Garlic (serves 6 with leftovers) 1 beef rump roast, 3-4 pounds 6 medium cloves of garlic 1 large onion Salt and Pepper Preheat the oven to 325 degrees. Take a small knife and make six deep holes in the roast at well-spaced intervals. Stuff a whole garlic clove into each hole as far as it will go. If there is a layer of fat on the top of your roast, score it diagonally both ways with a sharp knife so the fat will render more evenly. Slice the onion into 1/2-inch slice and
Pre-Heat the oven to 500 degrees. Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic. Now Salt and Pepper the rest of the roast. Put the Roast in the oven and sear for 20 minutes. Then add the water, the chopped onion and reduce the temperature to 275 degrees. Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.