With the price of beef these days, you cook what’s on sale. So yesterday I tackled a rump roast for the first time. After getting a lot of helpful hints right here, it turned out great!
And after reading about it, I had to try chefjimmyj’s au jus. My advice. Make this every time you do a roast!!!! So good! Thickened some for gravy and served hot roast beef sammiches.
Saved the rest to make some cheese steak sammies later in the week.
As usual, thanks for all the great advice!
As usual, thanks for all the great advice!
