Roast beef has been a popular dish since the olden days; people buy their favourite cuts of beef, roast them to turn them into tender, juicy slices of meat and then serve them with sauces and side dishes of their choice. There are many recipes for making roast beef, but the basic aim is the same; to make the beef as tender and succulent as possible.
Boneless rump roast - 3 lbs
Olive oil - 1 tbsp
Garlic - 8 silvers
Salt and pepper - To taste
Red wine/water - ¼ cup
Corn starch - 1 tbsp
Take your cut of beef out of the refrigerator at least one hour before you cook it.
Preheat the oven to 190 degrees.
Make 8 cuts around the piece of beef with the help of a sharp knife; insert the eight garlic silvers in each cut.
Grease the roast with the olive oil and sprinkle a generous amount of salt and pepper all over it.
Put the roast in the preheated oven and place a pan beneath it so that the drippings don’t make the oven dirty.
Place the roast with the fatty side up.
Let the beef roast for 30 minutes and then lower the temperature to 107 degrees.
When the roast starts to brown, insert a meat thermometer to check the temperature. Take the roast out when the temperature is around 58 degrees.
Let the roast cool for a bit (around 20 minutes) and keep it in aluminium foil during this time.
Make the gravy for the roast with the drippings in the pan.
Put the pan on the stove at medium heat.
Add around half a cup of red wine or water to the pan.
Mix a tablespoon of corn starch in ¼ cup water and add it to the pan.
To avoid any sort of lumps keep stirring at a fast pace.
Add salt and pepper to taste at this stage.
Finally, slice up the beef and serve with the gravy drizzled over the roast.