Rump Roast

The Rump Roast is a lean roast, it doesn't have much fat. Rump roasts are the typical Sunday Pot Roast but with the sous vide (pronounced sue-veed) it was anything but typical. Once this roast was sliced, it was so tender and juicy. We prefer our beef cooked at medium rare, a lot of people choose medium.

Ingredients:

Salt

Pepper

Rump Roast

Coat the roast in salt and pepper. Vacuum seal the rump roast and place in the water that is already up to temp. Medium Rare is 130ºF. For this roast we sous vide it for 24 hours, once it’s done, cut it out of the vacuum sealed bag, sprinkle more salt and pepper and brown the roast on all sides. Let it rest and slice away. We did not eat the roast right after the sous vide process. I put it in an ice bath for two days until we were ready to serve it for supper. I did not brown it until we were ready for supper, I put the roast back in the sous vide at 130º for one hour, got it back to temp then proceeded to brown it. The beautiful thing about sous vide is you can’t over cook anything!