If you’re looking for a simple, delicious way to cook a hearty roast, this recipe is just what you need.
With minimal prep and a few basic ingredients, you can create a tender, flavorful roast that’s perfect for a family dinner or a special occasion.
The oven does most of the work, leaving you with a juicy, perfectly cooked roast that’s easy to carve and even easier to enjoy.
This recipe guarantees a mouthwatering result every time!
Picanha, Rump Cap – mine was 3,2 lbs/1,4kg
Salt – I use sea salt flakes
Pepper – I use 5 peppercorns mix
For the marinade on top
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried estragon
About 5 tablespoons/75ml olive oil, if you think is too much use 3 tablespoons/45ml
1-1,5 teaspoon Dijon or yellow mustard
1 tablespoon soya sauce
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
Sear the meat on all sides, place it on a rack oven tray and spread all the marinade on top.
Roast in a preheated oven, fan on, 392F/200C for exactly 12 minutes.
After the 12 minutes, take the meat out and let it rest exactly 12 minutes.
After resting 12 minutes, back in the oven again for exactly 12 minutes second time, followed by resting again exactly for 12 minutes.
After resting, put it back in the oven for third, final time, exactly 12 minutes again.
After the third final roasting, take the meat out and let it rest for minimum 20 minutes before cutting!
So basically, my rump cap was a little over 3 pounds, that means roughly 12 minutes per pound/450g so I would say do the exactly same process with your meat using that as a guidance.
If you like your meat more rare, give it 11 minutes per pound/450g, if you like it more well done, give it 13-14 minutes.
You can play it safe, regardless of the size of the meat, just stick in a thermometer before the third final roasting and set it up to your preferred internal temp, when it starts beeping take the meat out!
