The Secret to a Melt-in-your-mouth Rump (or Tip) Roast

For most people, when they hear "roast beef", the flavor, texture and aroma that comes to mind is that of a chuck roast.  Chuck roasts are more popular because the marbling makes them very tender and juicy.

Rump and tip roasts, on the other hand, are less marbled (lower in fat) and tend to be a little dry unless they're cooked properly.  But I'm here to tell you that when cooked the right way, rump and tip roasts can still be very tender and flavorful.

I'll let you in on one of the secrets:  celery salt!  Celery salt acts as a tenderizer and greatly improves the texture of the rump or tip roast.

Here's what you need and how you do it:

• 2-3 pound rump or tip roast
• Approximately 1/2 - 3/4 teaspoon of celery salt
• Herbs, seasonings, or other spices (to taste - I like dried basil, ground cumin, and black pepper)
• 1-2 Tbsp melted coconut oil

1. Thaw roast in fridge over night, then allow to come to room temp - about an hour on your kitchen counter.  (If you're in a hurry, you can put the frozen sealed package in warmish water for an hour to thaw/warm.)
2. Sprinkle one side of roast generously with celery salt.  Poke with a fork about every 1/4 inch all over the roast.  Turn roast over and repeat on other side.  This helps the celery salt to get down inside the roast where it can do it's job.
3. Add additional seasonings to your liking.
4. Heat a Dutch oven (or other oven-safe pan) over medium-high heat, add the coconut oil to the pan and brown the roast on all sides.  (This step is somewhat optional, but it really does help to seal in the natural juices of the meat.)
5. When the meat is browned, add an inch or so of water to the pan.  Cover and bake at 250 for 4-5 hours.

You can also add potatoes, carrots, onions, or any other veggies if you'd like...a meal in one pot!  Yum!!