Description
This classic roast beef recipe features a tender, flavorful rump roast cooked slowly at low temperatures for perfect medium rare results. Infused with garlic and finished with a rich homemade gravy, it’s an ideal centerpiece for a hearty meal that’s sure to impress family and guests.
Ingredients
Scale
Beef and Seasoning
- 3 to 3 1/2 pounds (1.3 to 1.6 kg) Boneless Rump Roast (preferably an end cut with a layer of fat)
- 1 tablespoon extra virgin olive oil
- 8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
- Salt and pepper to taste
Gravy
- Red wine, water, and/or beef stock (for deglazing)
- 1 tablespoon cornstarch
- Optional: butter and fresh thyme for flavoring
Instructions
- Bring beef to room temperature: Remove the roast from the refrigerator at least 1 to 2 hours before cooking to ensure more even cooking. Unwrap, sprinkle all sides generously with salt, then rewrap.
- Preheat the oven: Set the oven to 375°F (190°C). Position one oven rack in the center and another beneath it to catch drippings.
- Prepare the roast: Pat the roast dry with paper towels. Using a sharp knife, make 8 to 10 small incisions around the roast. Insert a garlic sliver into each incision. Rub the entire roast with olive oil, then season all over with salt and freshly ground black pepper.
- Arrange for roasting: Place the roast directly on the middle oven rack, fat side up. Put a roasting pan on the rack below to catch drippings. This setup promotes air circulation and even cooking without needing to turn the roast.
- Initial high-temperature roasting: Cook the roast at 375°F (190°C) for 30 minutes to brown the exterior and lock in flavors.
- Slow roast at low temperature: Reduce oven temperature to 225°F (107°C) and continue roasting for 1 1/2 to 2 1/2 hours, depending on the roast’s shape and size. Keep an eye on it as thinner, longer roasts may cook faster.
- Check for doneness: When juices begin to drip and the exterior is browned, use a meat thermometer to check internal temperature. Remove the roast when it reaches 135°F to 140°F for medium rare.
- Rest the roast: Transfer the roast to a cutting board and tent loosely with aluminum foil. Let rest for 20 to 30 minutes to redistribute juices and ensure tenderness.
- Make the gravy: Place the dripping pan on the stovetop over medium heat. Deglaze with red wine, water, or beef stock, scraping up browned bits. Stir in a cornstarch slurry (1 tbsp cornstarch dissolved in water) and cook until thickened, stirring constantly to avoid lumps. Optionally add butter and fresh thyme for richer flavor. Season with salt and pepper to taste.
- Slice and serve: Using a long, sturdy bread knife, thinly slice the roast against the grain. Serve with the homemade gravy poured over or on the side.
Notes
- This recipe works well with rump roast, round roast, or sirloin roast.
- Slow roasting at low heat breaks down tough fibers in the meat for a tender, juicy roast.
- Resting the roast is essential to retain juices and maximize flavor.
- If you prefer rarer meat, consider letting the roast stay longer at very low heat (around 175°F) to extract more drippings for the gravy.
- Use a meat thermometer to ensure precise doneness and avoid overcooking.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 527
- Sugar: 0 g
- Sodium: 128 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 59 g
- Cholesterol: 188 mg
