Dad’s traditional, fork-tender roast beef

Our Easter dinner, as photographed by my 13 year old.

This couldn’t be easier.

My Gramma made excellent roast beef. It was a regular Sunday night dinner growing up on the prairies. My dad has carried on the tradition and his roast is really wonderful. He says it is the easiest thing as long as you have the right cut of meat — a rump roast. He vows that the best cut is from Ferraro Foods out here in the West Kootenays, but if you don’t live out here your local butcher can get you something wonderful.

Ingredients

• beef rump roast, 3 to 4 lbs

• salt & pepper

Instructions

1. preheat oven to 300°F

2. heavily salt and pepper all sides of the roast

3. place the roast in a roasting pan and cover with tight fitting lid or foil

4. back for about 4 hours, until tender

5. rest for 10 minutes and carve

My dinner