BEST Roast Beef Ever
When I was growing up, my Mama used to make a nice roast beef dinner at least once a month. Now I’m not talking a pot roast, I’m talking about a delicious, medium rare roast beef. She would make mashed potatoes and a delicious au jus to go with the beef. Of course there was always either a salad or some other vegetable served with it, however, I was never a huge veggie person when I was younger. The prize of the dinner was this mouthwatering roast!
Over the years, this recipe has completely intimidated me! I don’t think that I have ever actually tried to make this on my own. Well, that changed on New Years Eve!
I have to tell y’all, I have no idea why I was so intimidated by this. It was Easy Peasy!!!
Follow the recipe below and I promise this will be a show stopper. This works for family dinners as well as for company.
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I went to our butcher and had them cut me a 3.5 lb Rump Roast.
You are going to want to toast this with the “fat side” up. Cut about 6 slices into the roast and stuff those with half pieces of garlic before sprinkling the entire thing with salt and pepper.
I like to cook my roast in a cast iron skillet. It conducts the heat and helps to seer the meet during the first part of the cooking. This is going to go into a 500 degree oven, uncovered for 20 minutes.
After that, turn the oven down to 275 degrees and add the onion and water. This will cook for 20 minutes per pound if you want your meat like I do, Rare to Medium Rare.
When you remove the roast from the oven, take the roast out of the pan and place it on a cutting board. Loosely cover with foil and let rest for about 10 minutes. This will let all the juices redistribute throughout the roast. If you don’t let it rest, all the juice will be left on the cutting board when you slice it.
Strain off the liquid in the bottom of the pan, this stuff is absolutely fantastic!!
Slice the roast fairly thin to serve and enjoy!
Best Roast Beef Ever
- 3 – 4 lb rump roast
- 3 cloves garlic
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground pepper
- 1 onion roughly chopped
- 1 cup water
- Heat oven to 500 degrees
- Clean and chop garlic cloves in half
- Cut slits into meat and stuff 1/2 a garlic clove in slit
- Rub with salt and pepper
- Roast in oven for 20 minutes
- Add onion and water
- Turn oven down to 275 and cook for 20 minutes per pound
- Remove roast from oven, set on cutting board and cover loosely with foil to rest for 10 minutes
- Strain juice in pan and serve along side