Enjoy incredible savings this week at Lin’s with our 40% off meat sale! Juicy steaks from Certified Angus Beef, salmon fillets from Fog River and more are available in-store right now. Click the link below to access our Weekly Ad to view all of our meat items on sale.
Since the 1970’s Certified Angus Beef Brand has been known for providing top quality cuts of beef that are renowned for their tenderness, flavor and marbling. You can rest assured that each bite of their delicious beef will be as great as the last. Enjoy exceptional savings on CAB beef products during our 40% off meat sale!
Rog River products provide a unique blend of quality and freshness that any seafood lover will appreciate. Their story beings 30 years ago with one commercial Salmon boat fishing out of Kenai, Alaska and transporting their small hand-picked percentage of each day’s catch overnight to Salt Lake City. Select Fog River products are available on our 40% off meat sale.
Rump roast, or bottom round roast, is a lean cut of beef. This means rump roast is naturally tough, but can become a tender masterpiece when cooked properly. It’s also a fairly inexpensive roast compared to other types of beef, so your wallet won’t feel the cut.
There are a couple of methods that are best for preparing a rump roast. Oven roasting and braising tips and recipes are featured below to help you master your way around the kitchen.
Three Steps to the Perfect Oven Roast
- Heat oven to 325 degrees F for a 2 to 4 pound roast.
- Season roast, if desired. Place roast (straight from the refrigerator), fat side up, on rack in shallow roasting pan. Insert oven-proof meat thermometer so tip is centered in thickest part of roast, not resting in fat or touching bone. Don’t add water or cover.
- Rump roast should cook for 30-35 minutes per pound. Remove roast from oven when the meat thermometer registers 145 degrees F for medium rare (it is recommended to cook it to medium rare only). Transfer roast to carving board. Tent loosely with aluminum foil. Let roast stand 15 to 20 minutes. The temperature of the roast will continue to rise 5 to 10 degrees F to reach desired doneness. Carve into very thin slices.
Pair it with cooked vegetables like carrots, onions, or potatoes, and your dinner guests are sure to be impressed!
Recipe to Try: Italian Spiced Braised Pot Roast
- 1 3-pound boneless rump roast, patted dry
- 1 tablespoon fennel seeds, crushed*
- 1 tablespoon dried basil
- 2 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1 tablespoon extra-virgin olive oil
- 1 large onion, chopped
- 1 cup red wine, of drinkable quality
- 1 8-ounce can tomato sauce
- 1 cup roasted red bell peppers, coarsely chopped
- 2 tablespoons chopped fresh Italian parsley
*Crush fennel seeds with a mortar and pestle, spice grinder or in plastic bag with flat side of meat mallet.
- Heat oven to 325°F. Combine fennel seeds, basil, oregano, salt and pepper in small bowl; rub over the beef (for more intense flavor, apply the rub to the roast the day before; cover and refrigerate overnight). Heat large nonreactive Dutch oven over medium-high heat until hot. Add oil, heat until hot. Brown beef 5 to 6 minutes, turning to brown on all sides; remove from pan.
- Add onions to Dutch oven and cook over medium heat 3 to 4 minutes or until slightly softened, stirring occasionally. Increase heat to high; add red wine. Bring to a boil, stirring to scrape up any browned bits from bottom of pan. Boil 1 minute; stir in tomato sauce. Return beef and any accumulated juices to pan; stir in bell peppers. Place round of parchment paper directly on beef and wine mixture. Cover and bring to a boil.
- Bake 2 ½ to 3 hours or until beef is tender. Remove beef; cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, skim off and discard any fat that rises to the top of the cooking liquid. To thicken pan juices, bring to a boil over high heat; boil 3 to 5 minutes or until slightly thickened, stirring occasionally. Serve beef with pan juices; sprinkle with parsley.
Braising: A cooking method by which food (usually meat or vegetables) is first browned in fat, then cooked, tightly covered, in a small amount of liquid at low heat for a lengthy period of time. The long, slow cooking develops flavor and tenderizes foods by gently breaking down their fibers. Braising can be done on top of the range or in the oven. A tight-fitting lid is very important to prevent the liquid from evaporating.
The Perfect Job Could Be Yours
Skip the long interview process. If you are a customer service master, or interested in becoming one, we want to meet you! We will be conducting open interviews for our grocery, in-store Dairy Queen and Starbucks teams at the St. George Hampton Inn on February 17 and 18 from 10 a.m. – 6 p.m. You can make the process even faster by finding a position on our grocery, in-store Dairy Queen and Starbucks your interested in and submitting an application before the event.
Lin’s offers team members great benefits including team rewards (including a store discount), paid time off, and health benefits*. We also offer on-the-job training and promotion opportunities. If you or someone you know is looking for their next great career, send them our way.
*benefits depend on position and hours worked.