Saturday, October 8, 2016

ITALIAN-STYLE ROAST BEEF DINNER

A rump roast is a fairly inexpensive cut of beef. Searing the roast at a high temperature for 15 minutes, ensures a crisp brown crust on the outside. Reducing the temperature to low and cooking it another 90 minutes or so, ensures a tender and juicy roast beef. 


1 (3 lb/1.5 kg) boneless beef rump roast
1 T (15 ml) extra-light olive oil
2 T (30 ml) chopped fresh rosemary
1 T (15 ml) chopped fresh oregano leaves or 1 t (5 ml) dried
1 T (15 ml) fresh thyme leaves or 1 t (5 ml) dried
Sea salt and freshly ground black pepper

4 medium cloves garlic, each sliced in half
6 carrots, peeled and coarsely chopped
6 medium potatoes, peeled and coarsely chopped
2 medium onions, quartered
Extra-light olive oil, for vegetables

¼ cup (60 ml) red wine
1 cup (250 ml) beef stock or broth
2 T (30 ml) unsalted butter

Place beef in a heavy metal roasting pan or large cast-iron skillet.
Rub the beef all over the top and sides with extra-light olive oil.
Sprinkle on the herbs and season to taste with salt and pepper.
Using the point of a paring knife, make 8 little holes all around the top of the beef.
Stick the garlic slivers into the holes. 
Leave a little of the garlic exposed because you will be removing them before carving.
Let sit on the counter while oven preheats.

Preheat oven to 500 F (260 C) degrees

Place the pan with beef in middle of oven and roast for 15 minutes.
Reduce oven temperature to 300 F (150 C) degrees.
Remove beef from oven and add the carrots, potatoes, and onions to pan.
Drizzle with the some olive oil, stir to coat the vegetables, and return to oven.

Roast the beef and vegetables for another 90 minutes.
Internal temperature should register between 135F (57 C) degrees for medium-rare, and to 150 F (66 C) degrees for medium-well.

Remove beef to a cutting board and cover loosely with a piece of aluminum foil.

Using a large slotted spoon, remove vegetables to another baking pan or cast-iron skillet and raise oven temperature to 400 F (200 C) degrees and let vegetables cook and brown another 10 minutes.

Place the roasting pan on the stovetop.
Pour red wine into the pan and over medium-high heat, stir with a wooden spoon to scrape up all of the browned particles.
Add the beef broth and butter and stir until it begins to boil.
Pour through a strainer into a gravy boat, season with salt and pepper and serve with the roast beef.

Remove the garlic slivers and carve the roast into thin slices.

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