How to make Roast Beef

Cooking schools and cooking magazines will fall at your feet for the great things your about to make. You don’t need cooking classes or cooking lessons to make this great meal. The taste is in the details. If you take your time then each and every meal you make will turn into gourmet food. Read on for a quick, fun, and easy roast beef recipe that will have them coming back for more.

Instructions

Difficulty: Moderate

Things You’ll Need:

• 3 to 3.5 lbs of Boneless Rump Roast
• Olive oil or vegetable oil
• 10 slivers of garlic
• Salt and pepper

1. Start with the roast at room temperature (thaw in the sink under cool water if necessary). Preheat the oven to 375°F. This can also be done in a crock pot over the period of a day to slow cook.
2. With a sharp knife make 10 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon of olive oil or vegetable oil and spread all around the roast. Sprinkle the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This setup creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
3. Brown the roast at 375 degrees for half an hour. Lower the heat to 225 degrees. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135-140 degrees. Let the roast sit for at least 15 minutes before carving with a chef’s knife to serve.
4. Once you have completed your culinary arts be sure to put the left over roast beef in sealed containers for sandwiches later.

Tips & Warnings

• Serve with your favorite vegetables for a complete meal.
• Never leave the stove unattended.