Roasted Rump Roast with Garlic embedded in meat! Learn how to make this amazing Roast for dinner.
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DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. We all gathered around the table when we went to her house. She had a kitchen that was about 12x12 . She had a round table in the center. There was never a time when there wasn't something on that round table that we could eat. She made a pan of biscuits every day and a pawn of cornbread. She grew almost everything she made in the garden and canned many of her foods. She had a smoke house and that is where she stored her sweet potatoes and her russet potatoes. Granddaddy took the corn (field corn) that they grew to the feed mill every year so she had her own homemade cornmeal. If you want to learn how to cook like this woman, all you have to do is watch my southern cooking tutorials and you will become one of the best Southern cooks around. Your family and friends will love everything you make, and you will have more company and more company means more love in your home and heart! Thank you so much for being a part of this dream of mine. I want everyone to enjoy the same flavors and types of food that we (our family) grew up eating.
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Hey yall!, it’s Tammy with Collard Valley Cooks! I am a southern girl born in raised in Collard Valley in Polk County Georgia. My entire (Benefield) family had around 150 acres and we mostly raised cattle. We raised our own corn for feed so it was field corn. We also raised our own hogs for sausage and bacon, and of course our own beef. We fed our bulls feed before sending them to the butcher so the meat would be delicious. Not sure why everyone wants grass fed beef and free-range chickens. They really do not taste as good as those fed with feed. We had a large family and when I was young all of daddy’s brothers and sisters lived in the valley around his parents. It was a great place to grow up with lots of things to see and do all around. Country people like us love the smell, beauty and fruit of the land. Daddy coon hunted for fun, and we watched our tv together in the living room at night while mama watched her soap operas during the day. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people
Roasted Rump Roast
3 LB. RUMP ROAST (NOT BOTTOM ROUND)
2 TSP. WEBER STEAK N CHOP OLIVE OIL
2 TSP. WEBER CHICAGO STEAK SEASONING
3 CLOVES OF GARLIC
Let Roast sit out at room temp for 30 min to 1 hour before cooking.
Place seasonings in a pie plate.
Peel and slice cloves into two sections. Cut three or four slits into top of roast with a
Sharp knife. Place the garlic in the slits.
Rub the roast with olive oil and roll in seasonings.
Place on a roasting rack. Fat side up if applicable. If you do not have a roasting rack use a cooling rack in the bottom of a sheet pan. (line bottom with foil for easy clean up or spray with cooking spray if you want to save the drippings.)
Sear roast by adding to a 475-degree oven until brown (approx. 20 minutes). Then turn down the oven to 350 degrees and cook your roast to desired temperature. Use a digital meat thermometer.
Medium take out at 150 degrees. Let it stand 15 minutes before carving. Medium well take out at 155 degrees and let stand 20 minutes.
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