I was a little fired up after soeagle's eye of round thread so I decided to motor over to the local butcher shop, El Toro Meats, to score an eye roast for myself.
I rolled in brimming with confidence and walked up to the counter and smoothly asked for "an eye roast...bout two and half to three pounds" and feigned boredom while I looked at the case. My facade quickly crumbled when he said they usually have eye roasts but not today. Bastards. Now I know where the top fistfuckers at Arby's go after they graduate. I ended up paying about ten dollars more than I was looking to spend and walked out with a sore ass and a three and half pound rump roast. Well, fuck. I don't know how to cook a rump roast. I'll do web search and play it by ear. So...
Preheat the oven to 500 for at least a half hour. Then brush the roast with oil and season it with a generous amount of kosher salt, coarse ground black pepper and garlic powder.
Put the roast directly on the grate for 20 minutes. After that put it on a rack over a roasting pan containing 2 cups beef broth, half cup of wine, a chopped onion, 2 carrots and a couple bay leaves to moisten the roast while it cooks and form the base for your au jus. Touch up the roast with a little more oil and put it back in the oven.
Turn the oven down to 275 and cook for at least 20 minutes per pound for rare. My FUCKING FAMILY doesn't like rare beef so I cooked this 3.5 pounder for 1 hour at 275, then upped it to 325 for 30 minutes. I served it with some skillet fried taters.
To make the au jus just strain off the roasting pan juices, make a cornstarch slurry with about 2 tsp or so cornstarch and a little cold water. Bring it to a boil for a couple minutes and adjust seasoning.
Meat and potatoes, bitches.
It was tender, moist and some of the best roast beef I have ever fucking had. I definitely recommend this technique for cooking a roast.
