Denver Rump Cap Recipe

Prepare the Denver Rump Cap

Remove the Denver Rump Cap from the refrigerator and allow it to come to room temperature for about 30 minutes.

Season the Meat

In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mixture all over the Denver Rump Cap. Drizzle with olive oil and ensure the meat is well coated.

Add Fresh Herbs

Sprinkle the fresh rosemary and thyme over the seasoned meat, pressing them gently into the surface.

Preheat the Grill or Oven

Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).

Cook the Meat

If using a grill, place the Denver Rump Cap directly on the grill grates. Cook for about 5-7 minutes per side for medium-rare, or until the internal temperature reaches 130°F (54°C). If using an oven, place it in a roasting pan and cook for 25-30 minutes, or until the desired doneness is reached.

Rest the Meat

Once cooked, remove the beef from the heat and let it rest for 10 minutes before slicing.

Prepare the Vegetables

While the meat is resting, wash and peel the carrots, then cut them into bite-sized pieces. Trim the ends of the green beans.

Toss with Oil and Seasoning

In a large bowl, combine the carrots and green beans. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss well to coat.

Roast the Vegetables

Spread the vegetables evenly on a baking sheet. Roast in the oven at 400°F (200°C) for about 20 minutes, or until tender and slightly caramelized.