“My Mother’s never looked like that…”

And that is OK.

Its ok to not do everything your Mother taught you. That’s one of the perks of being a grown up.

That and adult beverages.

So you’re going to make a Roast for dinner. What do you need?

Roast? Check.

So far so good. Now, what do we do with it?

You could do what your mother does. You could dump a can of Cream of Mushroom soup over it along with a package of onion soup, toss it in the crockpot or oven and call it good.

Or…you could not.

How about trying this on for size:

NYMR (Not Your Momma’s Roast)

4 lb Rump Roast

1 bottle of Worcestershire Sauce, Thick

6-8 cloves of garlic

Garlic Powder

Onion Powder

Fresh Ground Peppercorns

Heat your oven to its highest setting, without going onto broil mode. On cutting board, place roast, fat side up and make several deep cuts, about 2 inches deep. Insert garlic cloves into slits. Place roast, fat side up, on rack in baking pan. Pour Worcestershire over roast and brush on, covering entire roast. Its ok if the Worcestershire drips onto bottom of pan, that helps make the yummy gravy. Sprinkle generously with onion and garlic powders. Add pepper to taste.

Place roast in oven and after 15 min, turn down temp to 325 degrees and cook for 1.5 to 2 hurs depending on doneness you are trying to achieve. I for one like med to med rare, so I cooked my roast for 1. 75 hrs, letting it rest for 15 min before carving.

Once roast is done, pour all pan drippings into small sauce pan. Add 1 cup beef broth, salt and pepper to taste. Bring to a boil, add flour to thicken and serve along side.

Happy Roasting!