Categories: Beef, Main Dish

Ingredients

• 3 garlic cloves , minced
• 1 tablespoon minced fresh thyme
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon kosher salt
• 1 teaspoon vegetable oil
• 3/4 teaspoon ground black pepper
• 1 (3 -3 1/2 lb) boneless beef rump roast

Directions

1. In a small bowl, stir together garlic, thyme, rosemary, salt, oil, and pepper.

2. Rub over roast; let roast stand at room temperature for 30 minutes (or wrap with plastic wrap and refrigerate for up to 8 hours).

3. Preheat oven to 375°; line a rimmed baking sheet with foil, and place an ovenproof wire rack on top.

4. Bake for 1hour or until a meat thermometer inserted into the thickest portion reads 135° (or desired degree of doneness, for us it’s 160°).

5. Carefully transfer roast to a carving board or serving platter; let stand for 10 minutes before carving.

Email to a friend | Print this recipe | Back