I work for the ranch and we have amazing steaks at the ready, but we also like to mix it up and try out all the options year round. It’s been too hot to turn on the oven and I felt a crock pot recipe not special enough to honor dad, I do tend to use the crock pot a lot. So while Papa took the kids to the river, I decided to slow grill a rump roast. Now these can be hit or miss, but I do find the roast that is heavy on the fat works well, as well as marinating, basting and indirect heat are key for a tender roast. You can try this with rump, cross rib, and chuck roasts. They all have a great value and can serve a crowd. A few secrets…you have to pull the roast off the heat when at the thickest point, the internal temperature reaches 140F and you have to let it rest 10-15 minutes covered with foil, you’ll thank me. 
Saturday night I took the defrosted roast and placed in the marinated. Then Sunday at 3pm I started it on the grill…so by 6pm we had a delicious dinner. Next time I’d do the marinated for two days, but at least you know this can be done within 24 hours. Now if you’d rather save time, cut up the roast into 1 inch cubes before adding it to the marinated. Then you can take the cubes and put onto kebab sticks with some bell pepper and onions! This is an especially good idea when camping.
Slow Grilled Rump Roast
2.5-3.5 lbs rump roast (cross-rib or chuck)
1/2c olive oil
1/4c balsamic vinegar
1/4c maple syrup
3-5 garlic cloves minced
1 teaspoon salt
1 tablespoons ground pepper
1 tablespoon Worcestershire sauce
1 tablespoon prepared horseradish
Combine the marinate ingredients. Add the roast and let rest in the refrigerator for 12-24 hours rotating it every so often to evenly coat the meat with marinated. (If you’re choosing to do kebabs, cut up the roast into 1 inch cubes before adding it to the marinated, the beef will only need 6-12 hrs in it to tenderize and season)
Prepare your grill by heating it up to 400 F then if it’s a gas grill turn one side off, this is where the meat will go, hence indirect heat! Take the time to sear too bottom and all the sides, get some good grill marks, and it should less then a minute per side! By now when you close the grill it should be at a 250 F temp with half the burners going on a low-medium flame. (If using a charcoal grill, fire it up then move the coals to one side, the roast should have no coals under it)
Baste the roast with marinated and turn it every 30mins. It will take roughly 20-30minutes to cook per pound, my roast took just under 2 hours. You’ll check your roast with a meat thermometer at the thickest point, when it reaches 140F internally, remove from heat and cover with foil to rest for 10-15 minutes.
Slice against the grain nice and thin.
Enjoy!
Grass Fed Beef Truckee 