Perfect Rump Roast
Allow the rump roast to come to room temperature for 30 minutes. Preheat oven to 500 degrees. Cut 4-5 small slits in roast and insert half a garlic clove in each slit. Salt and pepper all over. Rub with rosemary, thyme, or other herbs, if desired, and place on a rack over a metal pan.
Sear in oven at 500 degrees for 20 minutes at 500 degrees. Add 1-2 cups beef broth and a large, sliced onion to the pan, lower the temperature to 275 degrees, and roast for 20 minutes per pound until temperature in the thickest part of the meat is 125-130 for rare or 135-140 for medium rare.
Strain the drippings for au jus.
Creamy Horsey Sauce
1 1/3 c. sour cream
6 T. prepared horseradish
1 1/2 t. Dijon mustard
2 t. fresh lemon juice
1/2 t. sugar
1/2 c. whipping cream, whipped to soft peaks
Combine sour cream, horseradish, mustard, lemon juice and sugar. Gently fold in whipped cream. Cover and refrigerate at least 60 minutes to allow flavors to mingle.