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Rump Cap Roast (Picanha)

This easy and mouthwatering recipe for Rump Cap Roast, also known as Picanha, promises to impress your guests with its rich flavors and tender texture.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Brazilian
Ingredients Equipment Method Notes

Ingredients
  

For the Rump Cap Roast
  • 3 to 4 lb rump cap (picanha) trimmed
  • 2 tbsp kosher salt
  • 1 tbsp black pepper
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • Fresh herbs optional, for garnish

Equipment

  • Oven
  • Roasting Pan
  • Meat Thermometer

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a small bowl, combine the kosher salt, black pepper, and minced garlic. Mix them well.
  3. Step 3: Rub the olive oil over the rump cap roast, making sure to coat it evenly.
  4. Step 4: Generously apply the salt and garlic mixture to the roast, covering all sides.
  5. Step 5: Place the roast on a rack in a roasting pan with the fat side facing up.
  6. Step 6: Roast in the preheated oven for approximately 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.
  7. Step 7: Once done, remove the roast from the oven and let it rest for 20 minutes before slicing.
  8. Step 8: Slice against the grain and serve, garnished with fresh herbs if desired.

Notes

Wrap the sliced roast tightly in plastic wrap or aluminum foil. Store it in the refrigerator for up to 3 days.