Recipe Background
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.
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.
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
- Season the rump roast evenly with the salt and allow it to sit at room temperature for about 2 hours.
- Preheat the oven to 375 degrees F.
- Position an oven rack in the center of the oven and position a second oven rack just below the center.
- Pat the rump roast dry with paper towels.
- 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.
- Insert 1 of the garlic slivers into each cavity.
- Drizzle the olive oil all over the rump roast and rub it in.
- Season the rump roast evenly with the salt and the black pepper.
- 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.
- Roast the beef until browned, about 30 minutes.
- 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.
- Transfer the roast to a cutting board and immediately tent it with foil.
- Allow the roast to rest for 20-30 minutes.
- Place the roasting pan with the drippings on the stovetop over medium heat.
- 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.
- In a small bowl, add the cornstarch and the water and stir to combine until the cornstarch is dissolved.
- Add the slurry mixture to the drippings mixture and stir quickly and continuously to combine.
- Taste the gravy and add the butter, the salt, and the black pepper, as needed.
- Thinly slice the roast.
- Serve the roast with the gravy.
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