Description
A deliciously moist, tender and flavorful roast beef recipe.
Ingredients
- 2-½ pounds Boneless Rump Roast (round Roast Or Sirloin Tip Will Work)
- 3 cloves Garlic, Sliced
- ½ cups Water
- ½ cups Beef Stock
- 2 Tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Tarragon
- 1 teaspoon Dried Rosemary
Preparation
Heat oven to 375ºF. Make several (8-10) small incisions (about ¼ to ½ inch deep) around the meat and then insert a slice of garlic into each. Place the roast, fat side up, on a rack over a roasting pan. Pour water and beef broth into the pan (not over the roast) to very lightly cover the bottom of the roasting pan. Rub the roast with olive oil until coated. Sprinkle salt, pepper and herbs all over the roast and spread to evenly coat with your hands.
Place in the oven and roast for 45 minutes (or until temperature in the deepest part of the roast registers 125ºF). Do not open the oven during these 45 minutes to baste or check on the roast. After 45 minutes, reduce heat to 250ºF and cook an additional 10–20 minutes, or until thermometer reads 135ºF.
Remove from oven and let rest 10 minutes. While it is resting, it will continue to raise in temperature to 145ºF. Remove the slices of garlic, if desired. Slice across the grain in very thin slices. Tip: Save reserved juices to make au jus for French dips!
