Description
This classic roast beef recipe features a tender, juicy rump roast cooked low and slow to perfection. Infused with garlic and seasoned simply with salt, pepper, and olive oil, the roast is browned at high heat then slow-roasted to achieve a medium-rare finish. Served with a rich homemade gravy made from drippings, red wine, and beef stock, this timeless dish is perfect for a comforting family dinner or special occasion.
Ingredients
Scale
Beef Roast
- 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 (as needed for deglazing)
- 1 tablespoon cornstarch
- Butter (optional, if drippings are low in fat)
- Fresh thyme (optional)
Instructions
- Bring roast to room temperature. Remove the beef from the refrigerator at least 1 hour, preferably 2 hours before cooking. Unwrap, sprinkle all sides generously with salt, then rewrap and allow to sit to ensure even cooking.
- Prepare the oven and roast. Preheat the oven to 375°F (190°C). Place a rack in the center and another rack below it for catching drippings. Pat the roast dry with paper towels.
- Insert garlic slivers. Using the tip of a sharp knife, make 8 to 10 small incisions around the roast. Insert one garlic sliver into each incision to infuse flavor.
- Season the roast. Rub olive oil all around the roast, then season liberally with salt and pepper on all sides.
- Arrange in oven. Place the roast directly on the middle oven rack, fat side up, with a roasting pan underneath on the lower rack to catch drippings. This placement allows convection heat circulation, cooking the roast evenly.
- Browning phase. Roast at 375°F (190°C) for 30 minutes to develop a browned crust.
- Slow roast. Lower the oven temperature to 225°F (107°C) and continue cooking for an additional 1 1/2 to 2 1/2 hours depending on roast shape and size. Monitor closely as longer, narrower roasts may cook faster.
- Check doneness. When juices begin to drip and the roast is browned, insert a meat thermometer. Remove the roast once the internal temperature reaches 135°F to 140°F for medium rare.
- Rest the roast. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let it rest for 20 to 30 minutes. Resting allows juices to redistribute for moist, tender slices.
- Make the gravy. Place the roasting pan with drippings on the stovetop over medium heat. If drippings are sparse, consider keeping the roast in the oven longer at 175°F to extract more juices. Deglaze the pan with red wine, water, or beef stock, scraping up browned bits. Dissolve cornstarch in water, add to the pan, and stir quickly until gravy thickens. Add butter if needed for richness, and season with salt, pepper, and fresh thyme if desired.
- Serve. Thinly slice the rested roast with a long, sturdy bread knife. Serve with the gravy poured over or on the side.
- Enjoy and share feedback. Relish your perfectly cooked classic roast beef and consider leaving a rating and review.
Notes
- Suitable for rump, round, or sirloin roast cuts.
- Slow roasting on low heat tenderizes tougher cuts beautifully.
- Resting meat before slicing is essential to retain juices.
- Using a meat thermometer ensures perfect doneness.
- Adding fresh thyme to gravy enhances flavor.
Nutrition
- Serving Size: 1 serving (approx. 5 oz cooked beef)
- Calories: 527 kcal
- 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
