OK, Mr. Hawthorne.
Don't get your panties in a bunch.
I know this was YOUR rump roast,
but I always like to use alliteration whenever I can;
and knowing you to be the credit whore that you are,
I hereby announce to cyberspace that YOU made this dinner.
Mmmkay?
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA90h7FnJpl9DKCinHbq1b6rLeiv4rm70p3MYeTW1Q2vFgFBN6xQl9qqDU0XUjIQlHkJY9oB1KmbuAUnTBBOj4VUIaOYxVCKRQuXiqjrzud0pIMc3aFT3U3Kb5q8iqTjdSUJyLz1Bb8c/s400/DSCN0794.JPG)
Here's our rump roast.
Rump is one of my favorite cuts.
So flavorful.
I never have a problem with texture or toughness.
I roast.
I slice paper thin.
Against the grain.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivrff5XUSRUE5X-mf_ZBDvnLbRSGJ6X9regtFLZLcLUj0NP-bNDt5bH7rTFFXqXmy8lqIG58ZhY3QT32gle4SY-RDe5cb3TWdM6zAf8B0UhLD0BdhvbfArzjAWJBzqvAAaQvDMkyOyzXw/s400/DSCN0798.JPG)
As usual, there's plenty of fat on the hidden underside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAeKBIFcO8luxnz3Ka3KaBBfMMu1OgW8Mbc7QUMsXV-lpVzyZvNNyzyYx8rxu9eV_pe1Qn3UQKMjH8alJ7gm1SfGgi9XvLpIjhXKRRZUaRwZsUT9KvhigyXT9YZyzjbMJBw4bRKGK6u3Y/s400/DSCN0798.JPG)
Mr. Hawthorne carefully sliced off the fat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTFx1KN1qtexrb-2eTcDEhajQKPiOk-5IAnUS4PLeO-s1hYF5htVl1HTxWqeiwgRsETOruoPkWNtsx9dn1Z2vOW_KcNzp_sZ0P6VWQRS8_9z6AFBjJvJbbwuxJbiQBxnVQTIEg01AhW5s/s400/DSCN0807.JPG)
Only seasoning needed is some freshly ground
salt and pepper,
which Mr. Hawthorne rubbed into the meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSFUWC_qFwg59OLVcDq1q-qVFhtGEmr53njc2VvMuSSvCsLeHeoZ0O0qRl3edjzsNwUDCXra14i2VWHmhTqRnABYGoURXLgOi4XUDV3qcnoky7WGySNmRua6rCR3ap_FmPEqKLSz72F4/s400/DSCN0832.JPG)
Mr. Hawthorne seared this in a little butter and olive oil
in an iron skillet,
then set it in a 350 degree oven
until the internal temperature was 120 degrees.
We like our meat rare.
Take it out immediately
and let it rest for about 10 minutes before cutting.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvfaG5D6oEvHRhwWnYtGo0RejvnMjKh0Wbwp30_SnItwF_UlhQ32btRm2s0ex105xzjHwnKUyftQQFVu3xor4jE40qVETWUMgGQpmmfgz8_NAiOd8csQXdfkwhy2TtSHQRfsnjDUOnA0E/s400/DSCN0837.JPG)
A little carry-over cooking happens.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikQWPqGZRAIgjd_NCV86pDLHP_AIqzPF-bi_S4zWJQHp_yIW1pgoD9Zq7Kv_fUq4F4yjlDPFhAyG0mJzGi_90A0LOuuxjBwllTmoVFHqqlGa38NrOIzR-MrKaRgDou_soDJOGqfx6oekM/s400/DSCN0861.JPG)
For supper, we had the roast,
baked potatoes, and steamed broccoli with cheese.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZw-kioVLZAY-qgYSV3y4cC_-G0nn3Spw0VKJPGR7DYZ6COJ4vZdHIDkJCJr3_u_lMYXUosqQf1rZsEANoOKT0uRSIs2eoEpTEFOpcH-znVSMwhZioLu2Eu6neDVVg91ah5xGQHnKw0lU/s400/DSCN0901.JPG)
This is a very flavorful cut of meat.
Check out that marbling.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYjx162q80BznBAq-suBomcfRVdv3yJhIdnH5ftVLLG7M5fZyfwdYG5AFcDyWsGs91jl-FQPxRyRzV09oaXzWuTSDsc5jkI-MKxnx-dcgxDIMQ9sVqmV9_FOZCKU6BwAREQNhFOaifB4/s400/DSCN0905.JPG)
For lunch next day,
I thinly sliced the meat,
spread on a bit of horseradish,
toasted an Arnold's Whole Wheat Sandwich bread,
and added in some chips for extra crunch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiec8b4fO2HrITtLYtyIV8wtEw8x3V6oQOMbWhRLOvWdPq1IChfamk3z9JeNxpjZnUp7prbassq7ppNQku2bnFp7EyVf1k630BTUaDQO57V8YH539CgTqPHtZ8iQDRwUP6Up59Jjgihj3I/s400/DSCN0906.JPG)
This was perfect.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91b1B6m0EYdsEzYux7BS5Rkb9onLT3l228ViN8rPpYCZfbhNptwHg-Y_w5rHRdhEKF6jR7vRC2zoYEdpFOcn5FYJ7Law7tsyj2C36iS9GqmA73DzePoSJ04G0HBekBadyq5ba6a2yUoU/s400/DSCN0909.JPG)
Never underestimate the power of potato chips
inside your sandwich,
not
beside it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvP66nlBpBpse5QUN_nd05iES_SfEATnB7s8B1LQELf73dGiPkn_Suq6ikE6aC7E3vwac4T3owfhn9MeiRvcFnYn8feY0SN6o_lMGfUuOijS1bWNdx5E9eUCYc5TZIUxmfgH_wBlhtqJw/s400/DSCN0910.JPG)
This is serious sandwich.
2 comments:
Love potato chips on sammiches...especially ham!
Hmm, Rosie, this looks good. I've always thought eye of round and similar cuts were overpriced and tough. Will have to try this.
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