Simply Delicious

Grandma Amanda's Roast

Time: 5 hours 10 minutes

Yield: 6 servings

About

Grandma Amanda was never very interested in poultry. For her holiday feasts, she goes in a decidedly beefy direction. Grandma Amanda's Roast is a wonderfully rosy, juicy, savory rump roast with garlic baked right into it, so the fragrance infuses each bite! Served with a homemade gravy, Grandma Amanda's Roast really puts you in the most festive of moods... regardless of whether it's a holiday season or not.

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Ingredients

  • For the roast:
  • 1 (3-3 1/2-pound) rump roast, boneless, preferaby an end cut with a layer of fat
  • salt, to taste
  • 4 cloves garlic, sliced in half or thirds
  • 1 tablespoon extra-virgin olive oil
  • black pepper, to taste
  • For the gravy:
  • red wine, to taste, can substitute beef stock
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • butter, optional, to taste
  • salt, to taste
  • black pepper, to taste

Directions

Step 1 -Season the rump roast evenly with the salt and allow it to sit at room temperature for about 2 hours.

Step 2 -Preheat the oven to 375 degrees F.

Step 3 -Position an oven rack in the center of the oven and position a second oven rack just below the center.

Step 4 -Pat the rump roast dry with paper towels.

Step 5 -Using the tip of a sharp knife, make 8-10 small incisions in the roast, spacing them evenly apart and making only as many incisions as you have garlic slivers.

Step 6 -Insert 1 of the garlic slivers into each cavity.

Step 7 -Drizzle the olive oil all over the rump roast and rub it in.

Step 8 -Season the rump roast evenly with the salt and the black pepper.

Step 9 -Place the rump roast, fat-side up, in the oven directly on the oven rack. Immediately place a roasting pan on the oven rack positioned below the rack with the roast so it can catch the drippings.

Step 10 -Roast the beef until browned, about 30 minutes.

Step 11 -Lower the oven temperature to 225 degrees F and roast the beef until it reaches an internal temperature of at least 135 degrees F for a medium-rare doneness, about 1 hour 30 minutes-2 hours 20 minutes.

Step 12 -Transfer the roast to a cutting board and immediately tent it with foil.

Step 13 -Allow the roast to rest for 20-30 minutes.

Step 14 -Place the roasting pan with the drippings on the stovetop over medium heat.

Step 15 -Add just enough of the red wine to the drippings to deglaze the pan and using a wooden spoon, scrape the bottom of the pan to release the browned bits.

Step 16 -In a small bowl, add the cornstarch and the water and stir to combine until the cornstarch is dissolved.

Step 17 -Add the slurry mixture to the drippings mixture and stir quickly and continuously to combine.

Step 18 -Taste the gravy and add the butter, the salt, and the black pepper, as needed.

Step 19 -Thinly slice the roast.

Step 20 -Serve the roast with the gravy.

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