|Bottom Round Rump Roast||
Recipe Type: Main
Cook time: 30 mins
Total time: 30 mins
I was never a roast beef lover but since I have the GD I have cooked a couple top round roasts and the last roast I did was a bottom round rump roast. It was the best I have had. The package in the store had a label that the top half peeled back and it had a rub recipe on the top round.
- 1 Bottom Round
- 2 tsp Stubbs Rosemary and Ginger rub
- 4 Cloves Garlic
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Gouldens Mustard
- I chop the garlic up small and did not have dry mustard at the time so I used Gouldens and I did not have rosemary at the time so I used the Stubbs rosemary and ginger rub and have liked it so well that I continue to use the Gouldens and the Stubbs and rub it on all over the meat, the longest I have left it on before cooking is only a couple of hours due to time constraints but I am now very fond of roast beef on the GD. Sometime I will try hash with the leftovers when I have some.
- Cook it indirect at 350 until done according to what temp you like it. Mine had a slight amount of red as I can’t eat it rare but I would advise not to cook it too much.
- You can also cook the meat with a indirect set-up until the thermometer hits an internal temperature of about 120. Then take the meat off, and crank the GD up to 500 or so, and put the roast back on for a final sear (2-3 minutes per side) to get a crust. Let rest about 15 minutes before slicing. It will continue to cook (usually up to about 130) which is still pretty rare.
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