Roast Beef Recipe
When it comes to classic comfort food, few dishes can rival a well-prepared roast beef. Its rich flavor and tender texture are perfect for family gatherings, cozy weeknight dinners, or even festive occasions.
Equipment
- Skillet, Oven
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 to 3 ½ pounds 1.3 to 1.6 kg boneless rump roast (choose an end cut with some fat cap if available)
- Salt and freshly ground black pepper to taste
- 8 to 10 garlic slivers about 3 to 4 cloves, thinly sliced or halved
For the gravy:
- 1 small shallot finely minced
- 1 tablespoon cornstarch
- Red wine beef broth, and/or water (use a combination as preferred)
Instructions
Step 1: Prepare the Roast
- Start by bringing your boneless rump roast to room temperature. This helps with even cooking. Preheat your oven to 450°F (232°C). Use a sharp knife to make small slits all over the roast and insert the garlic slivers into these slits. This step infuses the meat with flavor.
Step 2: Season the Meat
- Drizzle the olive oil over the roast. Generously season with salt and freshly ground black pepper, ensuring that it’s well-coated. The seasoning is crucial for flavor enhancement, so don’t skimp on it!
Step 3: Sear the Roast
- Heat a large, oven-safe skillet over medium-high heat. Once hot, carefully place the roast in the skillet. Sear each side for about 3-4 minutes until it’s beautifully browned. This step locks in the juices and adds a fantastic texture.
Step 4: Roast in the Oven
- Transfer the skillet to the preheated oven. Roast for about 20 minutes, then reduce the temperature to 325°F (163°C). Continue cooking for about 50-60 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium. Use a meat thermometer for the most accurate results.
Step 5: Rest the Roast
- Once done, remove the roast from the oven. Tent it with aluminum foil and let it rest for at least 15-20 minutes. This allows the juices to redistribute before slicing, ensuring each piece is juicy and tender.
Step 6: Make the Gravy
- While the roast rests, you can whip up the gravy. In the same skillet, add the minced shallot and sauté until translucent. Mix the cornstarch with a little cold water to make a slurry and add it to the skillet. Gradually stir in red wine and/or beef broth, scraping the bottom of the pan to deglaze. Bring to a simmer until thickened, about 3-5 minutes.
Step 7: Serve
- Slice the roast against the grain into thick slices. Serve with homemade gravy drizzled generously over the top. Enjoy the deliciousness!
Notes
- Watch the Temperature: Use a meat thermometer. This tool takes the guesswork out of cooking meat to perfection.
- Allow for Resting Time: Letting your roast rest is essential. This prevents juices from running out when you cut it.
- Use Quality Ingredients: Superior quality beef and olive oil will make a noticeable difference in taste.
- Experiment with Flavors: Feel free to add additional herbs like rosemary or thyme for extra flavor.
- Save Your Bones: If your roast has bones, save them! They can be a fantastic addition to soups and stocks.
Nutrition
Calories: 320kcalCarbohydrates: 4gProtein: 30gFat: 20gSodium: 150mg
Tried this recipe?Let us know how it was!