Seasoned Roast Beef
Ingredients:
- boneless rump roast - 2 1/2 pounds
- olive oil - 1 - 2 T
- garlic cloves, sliced - 2 - 3
- water - 1/2 c
- beef stock - 1/2 c
- kosher salt - 1 t
- black pepper - 1 t
- dried thyme - 1 t
- dried basil - 1 t
- dried tarragon - 1 t
- dried rosemary - 1 t
Instructions:
Make several (8-10) small incisions ¼ - ½ inch deep around the meat, insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Combine water and beef broth pour into the roasting pan to lightly cover the bottom of the pan. (DO NOT pour over the roast.)
With your hands, rub roast with olive oil, sprinkle salt, pepper and herbs evenly over the roast and rub in.
Bake in a preheated 375 degree oven for 45 minutes (or until temperature in the deepest part of the roast registers 125 degrees). DO NOT open the oven during these 45 minutes. Reduce heat to 250 degrees and continue roasting for 1 hour or until thermometer reads 135 degrees. Remove from oven and let roast rest for 10 minutes. Slice across the grain in very thin slices. Use reserved juices to make Au Jus for French Dips.
