Categories: Beef, Main Dish

Ingredients

• 2 teaspoons minced garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon pepper
• 1/8 teaspoon onion powder
• 1 (2 lb) boneless beef rump roast
• 2 cups uncooked jasmine rice
• Tomato Gravy
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can beef broth
• 1 1/2 tablespoons tomato paste
• 1/4 cup buttermilk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dark brown sugar

Directions

1. Preheat oven to 325°; line a 13 × 9 inch pan with foil, and coat with cooking spray.

2. Combine the mince garlic, and next 5 ingredients in a small bowl.
3. Rub mixture over rump roast; place roast in prepared pan.
4. Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
5. Meanwhile, prepare jasmine rice according to package directions.
6. Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
7. Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
8. To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.

Email to a friend | Print this recipe | Back