Recipe Station

Make something tonight where you can keep it in the family and pass it down from generation to generation…

Ingredients

3 to 3 1/2 lbs of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 Tbsp olive oil
8-10 slivers of garlic
Salt and pepper
You will need a meat thermometer

Method

1. The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.

2. Preheat your oven to 375°F (190°C). Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut. Rub olive oil all over the roast. Sprinkle with salt and pepper.

3. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks. Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.

4. Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook. The shape of the roast will affect the cooking time. When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135° to 140°F (57°C to 60°C).

5. Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 15 to 30 minutes before cutting.

6. Thinly slice the roast to serve.

I really miss being a kid and having my mom cook for me every night – they joy's of childhood. Now, as an adult with kids of my own I enjoy cooking this for them as they laugh and relax at the table.

Do you have a favorite recipe that has been in your family for awhile? Tell Us About It! We would love to hear your stories and what makes this dish taste better!
P.S., don't forget about your gravy, go to Simply Recipes for the full recipe.