The rump roast and the eye of round roast are two ornery beef cuts from the cow’s rear. They pack great beef flavor, but overcooked they are an embarrassingly tough chew. We prefer quick high-heat roasting to slow cooking so that the meat is just medium rare. Cut paper-thin, it makes excellent roast beef sandwiches. A mustard and dry rub paste turns good and crusty during the high-heat cooking. Allow the meat to sit tented under foil a good twenty minutes before you attempt any carving. An electric knife is ideal for thin slices that beg for a crisp sandwich roll.
Ingredients
Preparation
Step 1
HEAT the oven to 500°F. Place the roast on a rack in a medium roasting pan.
Step 2
BLEND the dry rub and mustard into a paste in a small bowl. Spread the paste on all sides of the roast with your fingers. Sprinkle the smoke over the roast.
Step 3
ROAST for 15 minutes. Reduce the heat to 300°F and roast 45 minutes more for rare. The internal temperature should be 115°F.
Step 4
REMOVE the roast from the oven, cover loosely with foil, and let rest at least 20 minutes before slicing. Serve thinly sliced.
