Braised Rump Roast

Makes twelve 3 oz servings, after cooking
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3 lb rump roast, fat trimmed to 1/4" thick
1 Tbsp olive oil
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1/2 cup good red wine
2 cups beef broth or bouillon
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2 tsp chili powder
2 tsp black pepper
2 tsp mustard powder
1 1/2 tsp garlic powder
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1/4 tsp salt

NOTE: if using prime or choice roast, you can choose NOT to braise before roasting. However, braising does help tenderize the meat, seal in the juices, and adds flavor. Lower grades are tougher and should be braised first, even if you're just going to stick it in the crockpot all day.
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Also, the smaller the roast, the more carefully it needs to be watched to prevent overcooking. A 3 lb roast is as small as you want to go.
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1----Heat oil in a large pot or frying pan, on medium heat. For larger roasts, additional oil may be needed (kept in proportion to the roast, the added oil will not increase calorie count). Once heated, increase heat to med-high (oil will smoke slightly, so use fan) and cook and brown roast in oil on ALL sides. If not using a non-stick pan, the meat will stick to the bottom; use a little in pan to loosen and add more oil. Remove from heat when roast is browned.
2----Place roast in pot or pan that you wish to finish cooking it in. Pour 1 cup broth and wine over roast.
3----Blend spices together. Rub into roast on all sides. Position the roast with the fat side up. Cover roast (tightly with heavy foil, if you don't have a lid).
4---Roast according to exact weight, grade, and desired doneness.
5--- Pour remaining broth over roast about halfway through.
6---Check roast temperature with meat thermometer about 10 min before it "should" be done. Remove roast from oven when it is 5-10 degrees below desired temp (temperature will continue to rise after it's removed).
5--- Remove roast from pot and place on dish. Let rest, uncovered, 20-30 minutes before slicing (otherwise the juices will run out more).
6---Serve gravy with meat (thicken if desired, but the flavor should be concentrated enough so don't reduce) OR first use it as a flavorful broth to boil carrots, turnips, potatoes, onions, or other vegetables to go with the beef. After removing vegetables, the "broth" can be thickened or served as-is for gravy/au jus.
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COOKING:
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Crockpot: Position roast with fatty side up. Cover and cook on low for 8-10 hrs or until fork tender and at desired doneness. Add remaining cup of broth about halfway through.
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Oven roasting:
325 degrees if using prime or choice
300 degrees if using select or lower.
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TIME, minutes per lb
Rare
325: 25- 30
300: N/A -- still too tough at this temp
Medium-Rare
325: 28-33
300: N/A-- same as above
Medium
325: 31-35
300: 50-65 (meat will still have some toughness)
Medium Well
325: 34-40
300: 65-75
Well
325: 40-45
300: 80+
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Test doneness with a meat thermometer, if desired (R: 125; M-R:130; M: 140, M-W:150, W:160+). Keep in mind that the internal temperature will rise about 10 degrees AFTER removing it from heat. SO, if you want a medium-rare roast, take it out when the thermometer reads 120.
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Number of Servings: 12

Recipe submitted by SparkPeople user WAIT4IT.