Roast beef is a simple dish, but for it to be tender and juicy is the challenge. I'm always searching for new ways to make it. I am not talking about a rib roast (prime rib), which always comes out great due to the marbling and high fat content. I'm more focused on the rump roast or bottom round, which is inexpensive and can be real tasty. Look for a roast 4-6 lbs. with a nice fat-cap on one side. You need this fat to stand a chance at the result being juicy. I used to be a fan of roast at 450 for the first 10 minutes then lower the temperature to 300, with a rub of oil, salt, pepper, and crushed garlic. This created a nice crust, but it sometimes would be dry. I came across this recipe a while ago and I have used it three times successfully. I don't think I will ever cook a roast any other way. The recipe will feed 6-8 hungry people. I usually don't bother making the gravy, since it is so juicy, but I have included it.
Ingredients:
1 Beef Rump roast or Bottom round, with good fat cap. 4 1/2- 6 lb.s
2 Large garlic cloves put through a press
2 Tablespoons of Dijon Mustard
2 Tablespoons lemon juice
2 Tablespoons olive oil
2 Tablespoons Worcestershire sauce
Herb mixture:
1 Tablespoon dried parsley flakes
1 Teaspoon dried basil
1 Teaspoon salt
1 Teaspoon ground pepper
1/2 Teaspoon dried Tarragon
1/2 Teaspoon dried thyme
Gravy ingredients (if desired)
1/4 cup all purpose flour
2 Teaspoons beef boullion granules
2 cups water
Directions:
Pre heat the oven at 325, place roast with fat side up in ungreased roasting pan. Combine the next five ingredients and pour (shmear) over the roast. Mix parsley, basil, salt, pepper, tarragon, and thyme and sprinkle over the shmeared roast.
Bake uncovered 1 3/4- 2 1/4 hours or until meat thermometer reads 140 for medium rare. ALWAYS use a meat thermometer. All ovens are different and the only way to know your roast will be cooked to the correct done-ness, without hacking it open and releasing precious juices, is to use a meat thermometer.
Remove to warm platter and let stand for at least 10 minutes prior to slicing, to prevent losing all the tasty juices.
For Gravy- Skim fat from pan juices. In a sauce pan combine flour, water and boullion until smooth. Gradually add the pan drippings and additional water if needed.
If desired, one hour before roasting time is done add 2 lbs. Baby Bellos mushrooms into the roasting pan. They add liquid to the pan juices and pick up the herb flavoring and make an excellent side dish.
