Perfectly cooked roast beef is no longer a mystery to me. The roast turned out so beautifully, I can hardly wait to make another one and try some different flavors and seasonings. The meat was medium rare, tender and flavorful. This method basically turns a conventional oven into a convection oven and eliminates the need to turn the roast while it is cooking.
I served this with smashed potatoes and green beans. It was a wonderful warm meal on one of our first chilly days this fall. Hurray for rainy weather at last!
- 2 1/2 - 3 lbs boneless beef rump roast
- 1 tablespoon olive oil
- 3 cloves of garlic slivered into about a dozen pieces
- kosher salt
- freshly cracked black pepper
- meat thermometer
- Start with your roast at room temperature. I removed mine from the refrigerator a little over an hour before I was ready to cook it. Preheat the oven to 375 degrees. With a sharp knife, make a tiny slit in the meat just large enough to slide a sliver of garlic into the meat. Repeat all over the roast, for each sliver of garlic. Drizzle olive oil on the roast and rub all over the sides. Sprinkle the entire roast with salt and pepper. Place the roast directly on the oven rack, fatty side up, with a drip pan on a rack underneath the roasting rack.
- Brown the roast at 375 degrees for 30 minutes. Lower the heat to 225 degrees. Cook the roast another 2-3 hours. When the roast begins to drip juices and has turned brown on the outside, check the temperature with a meat thermometer. Carefully use tongs to remove the roast from the oven when the inside temperature is 140 degrees. Let the roast rest on a plate, tented with foil to keep warm, for at least 15 minutes before carving to serve. Enjoy!