I like a good rump roast, although my last few attempts of cooking this roast were failures. Not that I didn't prepare the roast correctly; the meat was too tough or the flavor was substandard.
Anyway, I found a local grocer that doesn't buy like the national chains, has good meat and I've found their meat is of good quality.
So, I've seasoned it well, with salt, pepper, garlic powder and onion powder. (almost a rub) It's in the oven at 220 and I don't anticipate removing it until around 4:30 pm. It's a small roast, so that should be plenty of time to cook it to tender perfection.
I'll know in a few hours. I'm still debating whether to serve it with rice, or potatoes. That and steamed broccoli. I'll make a good brown gravy with the drippings.
In Case You've Wondered
My blog is where my wandering thoughts are interspersed with stuff I made up. So, if while reading you find yourself confused about the context, don't feel alone. I get confused, too.
If you're here for the stories, I started another blog: scratchingforchange.blogspot.com
One other thing: sometimes I write words you refuse to use in front of children, or polite company, unless you have a flat tire, or hit your thumb with a hammer.
I don't use them to offend; I use them to embellish.