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Name: Roast Beef
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 1
Cuisine: not set
Ingredients: 3 to 3 & 1/2 pounds Boneless Rump Roast Pick end cut with a layer of fat; 1 tablespoon Olive oil; 8 Slivers Garlic; Salt; Pepper; Red Wine, Water or Beef Stock Gravy; Corn Starch Gravy

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INGREDIENTS

3 to 3 & 1/2 pounds Boneless Rump Roast ; Pick end cut with a layer of fat
1 tablespoon Olive oil
8 Slivers Garlic
Salt
Pepper
Red Wine, Water or Beef Stock ; Gravy
Corn Starch ; Gravy

INSTRUCTIONS

Start with roast at room temperature. Preheat over to 375 degrees.

With a sharp knife, make 8 small incisions around roast. Place a sliver of garlic into each incision. Take tablespoon of olive oil and spread over roast. Sprinkle roast with salt & pepper. Place roast directly on oven rack with fatty side up with a drip pan on the rack below.

Brown the roast at 375 degrees for 30 minutes. Lower temperature to 225 degrees and cook an additional 1 & 1/2 hours to 2 &1/2 hours. Pull roast when inside tempurature of meat is 135-140 degrees. Let roast set for 15 minutes in tented aluminum foil.

Gravy: On stove top, take roast drippings in pan and add some water, red wine or beef stock to loosen them from the pan. Dissolve 1 teaspoon cornstarch in water and add to the pan. Stir quickly to avoid lumping. Add salt and pepper to taste.

NOTES

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Roast Beef

3 to 3 & 1/2 pounds Boneless Rump Roast Pick end cut with a layer of fat
1 tablespoon Olive oil
8 Slivers Garlic
 Salt
 Pepper
 Red Wine, Water or Beef Stock Gravy
 Corn Starch Gravy

Start with roast at room temperature.  Preheat over to 375 degrees.

With a sharp knife, make 8 small incisions around roast.  Place a sliver of garlic into each incision.  Take tablespoon of olive oil and spread over roast.  Sprinkle roast with salt & pepper.  Place roast directly on oven rack with fatty side up with a drip pan on the rack below.

Brown the roast at 375 degrees for 30 minutes.  Lower temperature to 225 degrees and cook an additional 1 & 1/2 hours to 2 &1/2 hours.  Pull roast when inside tempurature of meat is 135-140 degrees.  Let roast set for 15 minutes in tented aluminum foil.

Gravy:  On stove top, take roast drippings in pan and add some water, red wine or beef stock to loosen them from the pan.  Dissolve 1 teaspoon cornstarch in water and add to the pan.  Stir quickly to avoid lumping.  Add salt and pepper to taste.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 1 Servings

Calories: 34
Calories from Fat: 31 (91%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 21.4mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0.5g	2 %
	Sugars, other 0.7g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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