Beef Rump Roast
What Started it all:
beef rump roast
Note: This recipe is intended for those who appreciate bold flavors and have a fondness for a good cut of beef. It requires attention to detail and adherence to the specified cooking times for the best results.
Ingredients
- 3 pounds beef rump roast
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- Salt and pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine minced garlic, olive oil, dried rosemary, and dried thyme. Mix well.
- Place the beef rump roast in a baking dish. Rub the garlic and herb mixture all over the roast, ensuring it is evenly coated.
- Season with salt and pepper to taste.
- Cover the baking dish with aluminum foil and let it marinate in the refrigerator for at least 1 hour, or overnight for better flavor absorption.
- Remove the baking dish from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
- Place the baking dish in the preheated oven and roast for approximately 1 hour, or until the internal temperature of the roast reaches 135°F (57°C) for medium-rare, or your desired level of doneness.
- During cooking, baste the roast occasionally with the juices in the baking dish to keep it moist and flavorful.
- Once cooked, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes before slicing.
- Slice the beef rump roast against the grain for maximum tenderness.
- Serve hot and enjoy!