Time: 4 hours 35 minutes
Yield: 4-6 servings
Roast Beef isn’t just a deli sandwich favorite; it’s an incredibly flavorful and juicy centerpiece to any special occasion and holiday spread. Infused with deep garlic flavors and slathered with a deeply savory and beefy gravy, Roast Beef is slice upon slice of meaty perfection. You could make sandwiches of a completely different calibur with freshly roasted Roast Beef in your kitchen.
Ingredients• 3-3 1/2 pounds of boneless rump roast, end cut with a layer of fat preferred • salt, to taste • 8-10 slivers garlic • 1 tablespoon extra virgin olive oil • pepper, to taste • 1 cup red wine, water, and or beef stock • 1 tablespoon cornstarch plus 1 tablespoon water
Salt the roast and let it sit at room temperature for at least 1 hour. This helps ensure a more even cooking.
Preheat the oven to 375 degrees F.
Use the tip of a sharp knife to make 8-10 small incisions around the roast, spacing them out evenly.
Put 1 sliver of garlic into each cut.
Rub the roast with the olive oil and sprinkle with salt and pepper.
Place roast on rack, fat side up, with a pan underneath to catch the drippings below.
Cook the roast initially at 375 degrees F until browned, about 30 minutes.
Lower the oven temperature to 225 degrees F and cook until it reaches a medium rare temperature of 135-140 degrees F, about 1 1/2-2 1/2 hours.
Place the roast on a cutting board and tent it with aluminum foil to keep it warm.
Let the roast rest for 20-30 minutes before cutting.
Remove the dripping pan from the oven and place it on the stove-top over medium heat. If you don’t have a lot of drippings in the pan, you can lower the oven heat to 175 degrees F and allow the roast to release more drippings.
Add the red wine, water, or beef stock to the drippings to deglaze, using a wooden spoon to incorporate any browned bits at the bottom.
Add the cornstarch slurry to the drippings. Stir quickly while the gravy thickens to avoid lumping.
Serve sleeves of the roast with the gravy.