Recipe for Grilled Rump Roast

Selecting the Best Rump Roast

Beef roasts that are classified as oven roasts will work great for grilling as well as being roasted in the oven. Premium oven roasts are more expensive and come from the rib and short loin of the cow. These premium cuts include rib roasts, ribeye and tenderloin. Family-priced oven roasts are easier to find and easier on the pocketbook. These cuts are from the round and bottom sirloin, and feature leaner meat. Cuts in this group include the famous rump roast. Rump roasts are full of flavor and more economical than some of the pricier cuts. There are a lot of recipes for grilled rump roast to choose from. The recipe that is included here is particularly tasty.

When you are choosing your roast, you'll need about three ounces of cooked meat per person, so choose a roast accordingly. You'll need half a pound of uncooked meat per person in a boneless roast, and a pound of uncooked meat per person in a bone-in roast. The roast will shrink while cooking, which causes the change in weight. Boneless roasts will make carving easier.

Grilling a Rump Roast

Now that you've chosen your rump roast, there are a few things you need to know about grilling it. When grilling a rump roast, use a low heat so it roasts slowly. Remove the meat from the heat when it registers at medium rare to keep it moist and juicy. You may want to consider marinating your meat to tenderize and add moisture and flavor to a rump roast.

Recipe for Grilled Rump Roast

The Marinade:
2 ½ cups of vinegar
2 ½ cups of water
2 onions, sliced into thin pieces
3 cloves of garlic, minced
12 whole cloves
20 whole black peppercorns
1 medium lemon, cut into slices
2 bay leaves
This recipe for grilled rump roast makes enough marinade for a 3 or 4 pound roast. Increase the ingredients accordingly if you choose a larger one. Combine the marinade ingredients in a deep baking dish or in a large zip-lock bag. Rinse off the rump roast and pat it dry with paper towels. Add the roast to the marinade, turning it to coat all sides. Cover the dish or close the bag and refrigerate your marinating roast for 2 to 3 days, turning occasionally. This will tenderize and add moisture to your meat before grilling.

Before grilling:
½ cup olive oil
½ cup vinegar
½ cup honey
1 Tablespoon of coarse, ground pepper

Remove the meat from the marinade and let it drain. Mix the olive oil, vinegar, honey and pepper in a small bowl to use as a basting liquid. Put a drip pan below the grill and arrange the coals around the sides. Place your roast on a spit. Place a meat thermometer probe into the center of the meat, being careful not to let it touch the metal of the spit. Roast the meat slowly over low coals. If you have an electric rotisserie attachment on your grill, turning the meat will be easier. Baste the roast with your olive oil mixture every ten minutes with a basting brush. Continue your slow roasting until the meat thermometer registers 150 degrees Fahrenheit for medium rare. Remove the meat from the grill and let it rest for 15 minutes before carving, keeping it covered with a foil tent to retain heat. Salt to taste after carving.