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Rump Cap Roast (Picanha)

There's something truly magical about the aroma of a roast filling your home. It brings back memories of family dinners, festive gatherings, and laughter around the table. This recipe is not only easy to make but also a surefire way to impress your guests.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course: Dinner, Main Course
Cuisine: American, Brazilian
Ingredients Equipment Method Notes

Ingredients
  

For the Rump Cap Roast
  • 2 to 3 lb rump cap (picanha) tender and flavorful cut
  • 2 tbsp kosher salt enhances meat's natural flavors
  • 1 tbsp black pepper adds a nice kick
  • 2 tbsp olive oil helps achieve a beautiful crust
  • Fresh herbs optional, for garnish

Equipment

  • Oven
  • Roasting Pan
  • Meat Thermometer

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: Trim excess fat from the rump cap, leaving a layer about 1/4 inch thick.
  3. Step 3: Rub the olive oil evenly over the meat.
  4. Step 4: Season the roast generously with kosher salt and black pepper.
  5. Step 5: Place the roast on a rack in a roasting pan, fat side up.
  6. Step 6: Roast in the preheated oven for about 1.5 to 2 hours, until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Step 7: Remove the roast from the oven and let it rest for 15-20 minutes before slicing.
  8. Step 8: Slice against the grain and serve, garnished with fresh herbs if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.