BEST OF THE ROAST BEEF RECIPES

INGREDIENTS:

3 to 3 1/2 lbs of Boneless Rump Roast

2 tablespoons Olive oil

2 cloves fresh garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup Red wine

2 tablespoons flour

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DIRECTIONS:

Preheat the oven to 375°F.

With a sharp knife make 8 small cuts on the roast. Slice the garlic and place a sliver into each incision.

Rub roast with olive oil.

Sprinkle roast with salt and pepper.

Place roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack.

Brown the roast at 375°F for half an hour.

Lower the heat to 225°F and cook for about another 2 1/2 hours.

When the roast just starts to drip its juices and it is brown on the outside, it's ready.

Remove roast from oven.

If you have a meat thermometer, the inside temperature of the roast should be 135° to 140°F.

To make gravy, remove the dripping pan from the oven and place on the stove top at medium heat.

Add red wine to the drippings, and scrape the drippings from the bottom of the drip pan with a spatula.

Add flour to the drip pan with a little hot water. Stir quickly while the gravy thickens to avoid lumping. If short on drippings, a pat of butter can be added.

Add a dash of salt and pepper.

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