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Classic Roast Beef
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Prep Time:
8 minutes
Cook Time:
180 minutes
Total Time:
308 minutes
Turn tough cuts of beef into a mouthwatering roast with this classic recipe. Slow roast for ultimate tenderness with rump, round or sirloin roast.
Ingredients:
  • 3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
  • 1 tablespoon extra virgin olive oil
  • 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
  • Salt and pepper
  • For the gravy:
  • Red wine, water, and or beef stock
  • Cornstarch
Instructions:
  • Remove the roast from the refrigerator and generously season it with salt on all sides, allowing it to rest at room temperature for 1-2 hours before cooking to ensure even cooking.
  • Preheat the oven to 375°F (190°C) with racks positioned in the center and lower levels.
  • Prepare the roast by drying it with paper towels. Create 8 to 10 small incisions around the roast using a sharp knife and insert a sliver of garlic into each cut.
  • Coat the roast in olive oil and generously season with salt and pepper.
  • Position the roast on the rack with a pan underneath to catch drippings: Put the roast on the middle oven rack, fat side up, and place a roasting pan on the rack below to collect any drippings. This setup promotes better airflow around the roast for even cooking without the need to rotate it. The fat on top will baste the meat, enhancing its flavor as it cooks.
  • Start by browning the roast at 375°F (190°C) for 30 minutes in the oven. Then, reduce the heat to 225°F (107°C) and continue cooking for 1 1/2 to 2 1/2 hours until done, depending on its shape. Monitor the roast closely if it is long and narrow, as it may cook faster.
  • Roast until juices start to drip and the outside is nicely browned, then insert a meat thermometer to check for an internal temperature of 135°F to 140°F (medium rare). Remove from oven at this point.
  • Prepare the gravy as the roast rests: Cover the roast with foil on a cutting board to keep it warm for 20 to 30 minutes. Meanwhile, heat the drippings pan on the stove over medium heat. Deglaze the pan by adding water, red wine, or beef stock, then mix in a tablespoon of dissolved cornstarch. Stir until the gravy thickens, and add butter, salt, pepper, and fresh thyme if desired.
  • Slice and present: Once the roast has rested to retain its juices, elegantly slice it for serving. A sharp long bread knife is ideal for this task. Drizzle the gravy over the slices or serve alongside. If you enjoyed the dish, kindly rate it and share your feedback!

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