Ingredients
Scale
- 3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast (the best part is an end cut with a layer of fat);
- 1 tablespoon extra virgin olive oil;
- 8-10 slices of garlic (3 to 4 cloves, sliced in half);
- salt and pepper to taste.
The ingredient list for preparing the gravy:
- red wine, water, and/or beef stock;
- 1 tablespoon cornstarch.
Instructions
- First of all, preheat the oven to 375°F.
- Also, the beef should be brought as close to room temperature as possible before you start to roast it so that it cooks more evenly. Therefore, I recommend removing it from the refrigerator for at least 1 hour before getting started.
- Next, insert slivers of garlic into the roast.
- Rub the roast with olive oil, then season with salt and pepper.
- Then, place the roast directly on the middle oven rack, fatty side up, with a roasting pan underneath.
- Now, just cook the roast. First of all, cook it at 375°F (190°C) for half an hour, to brown it. Then, lower the heat to 225°F (107°C) and cook it for no more than 2 and a half hours.
- After taking it out of the oven, place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.
- Meanwhile, we can prepare the gravy. In case you want to go extra, go to my mushroom gravy recipe and prepare that one. If not, gather the ingredients for the classic gravy, and let’s rock it. So, first of all, remove the dripping pan from the oven and place it on the stovetop at medium heat.
- Next, add some water, red wine, or beef stock and let it come to a boil.
- Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
- Finally, after the roast has had a chance to rest a bit, thinly slice the roast to serve. Also, don’t forget to pour the gravy over the slices or serve on the side.
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Category: main dish
- Method: oven baked
- Cuisine: American