Classic Roast Beef

Roast beef feels like a special meal but can be very economical. Cooking it slowly makes for a more tender roast. Leftovers are great for sandwiches.

Yield: 6–8 Servings

Ingredients

Rump roast, about 4 pounds, well-marbled
2 cloves garlic, minced
Salt and pepper

Method

Start with the roast at room temperature (remove from refrigerator 1-2 hours before cooking). Preheat the oven to 500°F.

Smear the whole roast with garlic. Sprinkle around the roast with salt and pepper, especially on fatty top, this will help to form a crust. Place the roast directly on an oven rack set in a roasting pan, fatty side up.

Place the roast in the middle or lower third of the oven and immediately reduce the temperature to 325 degrees. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F for medium rare. Let the roast sit for at least 15 minutes before carving to serve.

Serving Suggestion

Serve with Broken Barrel Cabernet Sauvignon

Estimated Prep Time: 5 minutes
Estimated Cooking Time: 2 hours (approximately depending on size of roast and desired doneness)

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