Bottom Round Pesto Rump Roast

Hubby checked the Menu for the week that I keep posted on the refrigerator door. Posting the menu for the week avoids that question “what’s for dinner?” My guys can read it and decided if they are pouring a glass of milk, soda or iced tea to have with dinner. That evening’s menu read Rump Round Pesto Roast, Lemon Herb New Potatoes and Glazed Tarragon Carrots. Hum, sounded like a milk meal to him.

Sometimes I worry when I make a pesto anything. Hubby isn’t a big fan of the traditional basil pesto. This peso is different. The Sun-Dried Tomatoes really brings a whole new flavor to the usual Basil Pesto. My guys loved it so much, there was barely any roast left at the end of the meal. Nothing gives me greater pleasure than to see my family well fed and satisfied. How bout you?

Oh, before I forget – when you slice the roast, if it is a little too rare for your tastes, go ahead and slice the entire roast. Fan the slices out on a serving platter, pour the pan drippings over the meat and return it to the oven for no more than 5 minutes.

Rump roasts are not very expensive. Like any “round”, it has a reputation of cooking up tough, dry and flavorless. I’m here to tell you, this is anything but.

Bottom Round Pesto Rump Roast
2 1/2 to 3 lb Rump Round Roast
1 cup Basil
1/4 cup Olive Oil
1/2 cup Italian Sun-Dried Tomatoes
4 Garlic Cloves
Kosher Salt to taste
Black Pepper to taste
1/2 cup Beef Stock

Remove roast from refrigerator about 2 hours before cooking and let it rest on the counter to warm. If there happens to be a layer of fat, trim this as much as possible so the pesto comes into contact with the meat for flavor.

In a food processor, process the basil, oil, sun-dried tomatoes, garlic, salt, and pepper until smooth.

Once the roast has come to room temperature, spread the Tomato-Pesto mixture over the entire roast.

Cut two sheets of foil large enough to completely wrap roast into. Stack foil on a rimmed baking sheet. Place roast in the middle of the foil. Bring up the sides and ends to create a wide “bowl” to keep liquids from running out.

Heat oven to 500 degrees.

Once the oven has reached temperature, place the roast (still exposed) into the oven and let bake for about 16 minutes.

Remove from oven, close door to retain heat and turn oven down to 200 degrees.

Pour beef stock into the foil bowl around the base of the roast to “prime” the juices and help keep the roast moist during the slow cook.

Wrap roast tightly in foil to seal in all the juices, and then return to oven to let it slow-roast for about an hour.

Remove from oven, keep wrapped and let rest for 10 minutes before carving. When ready to serve, transfer the roast to a platter, slice as thinly as possible across the grain. Pour the drippings and any remaining pesto over the roast. You’ll want to serve with a fork and a spoon to get all those flavorful juices.

For a delicious family supper, serve the Pesto Roast with steamed potatoes and glazed carrots. Healthy never tasted so good!