Recipe by XBS1
"Three words describe this roast: juicy, tender, flavorful."
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boneless rump roast
This was a great roast. We put it on the rotisserie and a few hours later enjoyed a very tasty roast. A few things i would do in the future would be:
a) start out at a higher temp to seal the juices in.
b) put some hickory or apple chips in to add a smoked flavor.
c) if you have a gas BBQ put some briquets into a metal container and burn them as well to add the unmistakably great BBQ flavor.
The rub was good, however, an internal temperature of 145 degrees F results in a way too well done roast. Will try this again, but next time I will take it off when the internal temperature is about 125 degrees F... remember that it continues cooking during that 20 minute rest before slicing. This seems especially true when cooking on a rotissary or grill, probably because the direct heat makes the outside of the meat hotter than when cooking in an oven. Also, if you want some well done and some rare, set the rotissary on high instead of medium and cook to internal temp of 120F to 125F: This should result in well done outside slices and rare inside slices.
Excellent!!!! The rub makes it.
Very good. I also rubbed it first with Big Bubbas Rubba Chipotle Rub and left off all but the thyme.
Really enjoyed this recipe. Added a teaspoon of onion powder to the rub and used smoked paprika. Doubled the garlic. Added approx 1/2 cup vinegar and approx 2 cups white wine to the dripping pan along with about 3 cups water. Initially cooked on a high temperature for 15 minutes to sear the roast prior to turning the temperature down to low. Took about two hours. Absolutely tender and juicy.
Excellent flavor! Used with my rotisserie and loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Roasted BBQ Beef Roast
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 292
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