Prepare to indulge in a culinary delight with our tender roast beef recipe! Experience the mouthwatering flavors as succulent beef is slow-roasted to perfection, resulting in a juicy and tender masterpiece. Immerse yourself in the heavenly aroma that fills your kitchen. Whether for a special occasion or a comforting family meal, this recipe is sure to impress. Elevate your cooking skills and delight your taste buds with this irresistible dish.
Tender Roast Beef
Nutritional Information
Calories
238
Fats
15.5 g
Protein
23.8 g
Carbs
0.5 g
My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn’t have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.
Ingredients
- 3 pound boneless rump roast at room temperature
- 2 cloves garlic, peeled and sliced thin
- 1 cup beef broth
- 1 tablespoon olive oil
- 1 teaspoon basil
- 1 teaspoon sage
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
Directions
1
Preheat oven to 375F.
2
Using a paring knife, place small slits in the roast to accommodate the sliced pieces of garlic.
3
Pour beef broth into the bottom of a roasting pan.
4
Place roast fat side up on a rack in a roasting pan.
5
Rub the oil all over the roast.
6
In a very small bowl, combine the spices, salt and pepper.
7
Sprinkle the seasonings over both sides of the roast using your hands to gently press the seasoning into the roast.
8
Place the pan, uncovered in the over and roast for 45 minutes.
9
Do not open the oven during this time.
10
Reduce heat to 250F and roast an additional 50-60 minutes or until meat thermometer reaches 135F.
11
Remove from oven and let meat rest for 10 minutes.
12
Slice very thin against the grain, using an electric knife.
13
Reserve au jus in bottom of roasting pan for later use if desired.
Recipe slightly adapted fromĀ a sweet pea chef
Other Recipes You May Enjoy
Share the deliciousness: