I Cooked a 4 Pound Rump Roast On High for 3 Minutes

foodieandwine.com/roast-beef-recipe/...

I cooked a 4 pound rump roast on high for 3 minutes and then left it on warm for two and half hours. I sliced very thin against the grain. It was amazing. Tasted like Prime Rib.

Coated with olive oil and seasoned with salt, pepper, dried thyme, dried basil, dried rosemary and garlic powder. Sliced two garlic gloves thin and cut slits in roast and placed garlic in. One cup of beef broth with some the herb mixture and a little Worcestershire mixed in. I don’t like roast and will never cook it any other way but this way. Would have been even better had I used my electric knife to slice it. Coated with olive oil and seasoned with salt, pepper, dried thyme, dried basil, dried rosemary and garlic powder. Sliced two garlic gloves thin and cut slits in roast and placed garlic in. One cup of beef broth with some the herb mixture and a little Worcestershire mixed in. I don’t like roast and will never cook it any other way but this way. Would have been even better had I used my electric knife to slice it.

Served with the broth, which tasted like seasoned au jus, and horseradish. Delicious!

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