RUMP ROAST

RUMP ROAST

• 1 ( 3 to 4-lb. ) boneless beef rump roast, trimmed
• 1 1.2 tbls. olive oil, divided
• 3 tbls. Texas Meat Rub
• 1 large yellow or sweet onion, thinly sliced
• 1/4 cup Worcestershire sauce

Cut 10 slits in roast at 1-inch intervals, using a sharp knife.  Rub roast with 1 tbls. oil and Texas Meat Rub, pushing rub into slits.  Place roast in a large cast-iron skillet or roasting pan.  Let roast come to room temperature ( about 1 to 2 hours).

Preheat oven to 375 degrees.  Combine onion and remaining 1 1/2 tsp. oil.  Top roast with onion and Worcestershire sauce.  

Bake at 375 degrees for 1 hour and 15 minutes or until beef is tender.  Let roast stand 10 to 15 minutes.  Cut roast against the grain into thin slices with a sharp knife.  Serve immediately with onions.  8-10 servings

TEXAS MEAT RUB

• 1/4 cup table salt
• 1/4 cup ancho chile powder
• 1/4 cup garlic powder
• 1/4 cup onion powder
• 1/4 cup seasoned salt
• 1/4 cup freshly ground black pepper
• 2 tbls. papricka

Stir all together until well blended.  Store in an airtight container up to 1 year.  Makes 1 2/3 cup