1 4-5lb boneless rump roast
2 tablespoons Worcestershire sauce
1 tsp granulated garlic
1 tsp onion powder
1 tsp paprika
1 tbls coarse-ground black pepper
2 tsp coarse salt
- Adjust the rack to the bottom of the oven and preheat to 450 degrees F.
Prepare the Roast:
- Blot any excess moisture from the roast using paper towels. Rub the Worcestershire sauce over the entire roast; allow the roast to sit for a few minutes, turning it several times so that the meat can absorb the Worcestershire.
- Combine the granulated garlic, onion powder, paprika and coarse-ground pepper in a small bowl; sprinkle the seasoning mixture evenly over the roast, pressing it into the fat and meat just enough to stick. Allow the seasoned roast to stand at room temperature for 20 to 30 minutes before roasting.
- Rub the roast with the coarse salt and place it fat side up a shallow roasting pan. Roast for 15 minutes, then lower the oven temperature to 325 F. Continue to cook until the internal temperature reaches 5 to 10 degrees below the desired serving temperature, about 2 hours. (Note: Allow about 20 minutes per pound for medium-rare.) When the roast is done, carefully remove the pan from the oven and transfer the roast to a clean cutting board. Allow the roast to stand for 20 minutes before slicing.