Serves : 4

Prep time : 15 minutes

Cook time : 90 minutes

Rest time : 30+ minutes

Cut : The rump roast is very lean and comes from the hind quarter of the cow.

Ingredients :

1 3-pound room temperature Five Marys Farms rump roast

1 tablespoon olive oil

3 cloves garlic, smashed and minced

1 tablespoon yellow or Dijon mustard

1 tablespoon soft butter

2 teaspoons Five Marys Farms spice rub

1 sprig fresh rosemary, leaves removed and minced

Instructions :

1. Allow the roast to sit on the counter 30-60 minutes to allow for more even cooking.
2. Preheat the oven to 400 degrees.
3. The more room temperature your meat, the better it will cook.
4. Rub the olive oil, garlic, mustard, butter, spice rub, fresh rosemary, and salt and pepper all over the roast.
5. Place on a rimmed baking sheet and place in the oven for 90 minutes.
6. This time yields a perfect medium-rare.
7. Rest the roast 30 minutes before slicing thinly.
8. Place in the fridge overnight before slicing for perfect roast beef cold cuts.
9. Serve with au jus on a crusty roll for the ultimate French dip.

Enjoy!