Let me first start this recipe’s post by sharing its resounding success.
And, when I say “success,” I mean “Dustin loved it.”
And, when I say, “Dustin loved it,” I mean he has not stopped talking about it.
I have heard him tell at least 6 or 7 people over the past 2 weeks how I recently made the best Roast Beef (and French Dips!) he’s ever had. And he’s had a lot of Roast Beef (and French Dips!).
This makes me happy. Oh so happy.
And when I say, “happy,” I mean “I love it.”
And, when I say, “I love it,” I mean, “I love him.”
I really recommend this Roast Beef recipe. It made super moist, perfectly seasoned, tender roast beef. And it was so darn easy, too!
You can certainly count on that French Dip recipe coming soon, too.
2 1/2 lbs. boneless rump roast at room temperature (round roast or sirloin tip will work)
1-2 tbsp. olive oil
2-3 garlic cloves, sliced
1/2 cup water
1/2 cup beef stock
1 tsp. kosher salt
1 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried basil
1 tsp. dried tarragon
1 tsp. dried rosemary
Heat oven to 375 degrees.
Make several (8-10) small incisions (about 1/4 to 1/2 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 125 degrees). Do not open the oven during these 45 minutes to baste or check on the roast.
After 45 minutes, reduce heat to 250 degrees and cook an additional 1 to 1 1/2 hours or until thermometer reads 135 degrees. Remove from oven and let rest 10 minutes.
Remove the slices of garlic, if desired. Slice across the grain in very thin slices.
*Save reserved juices to make Au Jus for French Dips (post coming soon!).