For the roast
- 3 to 3 1/2 pounds(1.3 to 1.6 kg) boneless rump roast (pick an end cut with a layer of fat, if you can)
- 1 tablespoon extra virgin olive oil
- 8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds)Salt and pepper
- Salt and pepper
For the gravy
- Red wine, water, and/or beef stock
- 1 tablespoon cornstarch
To make the roast:
- Bring beef to room temperature before roasting. This will help it cook more evenly. Remove from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Sprinkle all sides with salt.
- Preheat the oven to 375°F. Move a rack to the center of the oven, and place the other one underneath.
- Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
- Rub olive oil all over the roast. Sprinkle it all over with salt and pepper.
- Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
- Place the roast, fat-side up so that as the fat bathes the entire roast in flavor as it melts.
- Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours more to cook.
- The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook.
- When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. Remove the roast from the oven when the internal temperature of the roast is 135°F to 140°F (for medium rare meat).
- Place the roast on a cutting board and tent it with aluminum foil to keep it warm. Let it rest for 20 to 30 minutes before cutting.
To make the gravy:
- Remove the dripping pan from the oven and place on the stove top at medium heat. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. If so, leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.
- Add some water, red wine, or beef stock to the drippings to deglaze. Dissolve a tablespoon of cornstarch in a little water and add to the drip pan. Stir quickly while the gravy thickens to avoid lumping.
- Add a little butter if there is not a lot of fat in the drippings. Add salt and pepper to taste, and thyme if desired.
- After the roast has had a chance to rest a bit (and reabsorb its juices), thinly slice the roast to serve. (A sturdy long bread knife works well for slicing roasts.)
- Pour the gravy over the slices or serve on the side.
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