Herbed Beef Roast With Tomato Gravy
(from teacherrap’s recipe box)
Source: Southern Living (from RecipeThing user saymyname)
Serves 8 peopleIngredients
- 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
-
Preheat oven to 325°; line a 13 × 9 inch pan with foil, and coat with cooking spray.
- Combine the mince garlic, and next 5 ingredients in a small bowl.
- Rub mixture over rump roast; place roast in prepared pan.
- Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
- Meanwhile, prepare jasmine rice according to package directions.
- Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
- 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.
- To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.