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Texas Heritage Cowboy Roast Beef
Oven: 325 degrees
Dry Roasting—no added liquid and uncovered
• 4 # rump roast
• Salt and coarse ground pepper
• 3 T good oil
Roasting Pan
Allow beef to come to room temperature before beginning.  Salt and pepper fat side only. Bring oil to medium high heat and sear all of the sides of beef EXCEPT the fat side.
Insert meat thermometer in the thickest part of the cut  and fashion a square of foil to lay LOOSELY between the thermometer and the meat.
Roast according to desired doneness. Usually 45 minutes per pound.
Remove roast from pan and let rest for 20 minutes. Carve accordingly, cross grain. Use drippings as au jus or  thicken for gravy.
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