During the week when I’m teaching we like simple fare. In the winter we use the crockpot, oven, and rotisserie quite a bit.

In general, I’m not fond of the texture of meat cooked in the crockpot so I generally opt for the oven or the rotisserie when making roast beef. I have a couple of favorite recipes that I use for making chuck roast, but don’t often make rump roast, mostly because it can turn out dry and tough.

After learning about the magic of brining and using it on thicker, drier cuts of pork with great success, I thought I’d give it a whirl with rump roast since it was on sale this week and I really am a fan of beef.


Water to fill a bowl, brining bucket or stock pan with enough water to cover meat
3/4 cup salt
3 pound beef rump roast
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon steak seasoning
1/2 teaspoon pepper
1/2 teaspoon onion powder
1 teaspoon Mrs. Dash – original

Begin by filling a brining bucket, stock pot, Dutch oven, recycled ice cream bucket or other pot or container large enough to hold meat with enough warm water to completely submerge meat. To the brining bucket, add about 3/4 cup of salt. Stir to dissolve.

Add the rump roast to the brining solution. Set aside for about 2 1/2 hours.

Removed the rump roast from the brining solution and pat dry with paper towels.

Combine seasoned salt, garlic powder, steak seasoning, pepper, onion powder and Mrs. Dash. Rub on all sides of the meat using all of the seasoning.

Affix meat to rotisserie or place on rack inside baking pan if you do not have a rotisserie. Cook on rotisserie for about 48 minutes for medium rare or bake preheated oven at 350 till thermometer reads 140 for medium rare. Cook to 155 degrees for medium and 165 degrees for well done.

Tent with foil and rest about 15 minutes. Then slice and serve.

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