Roast - when You Want It Extra Special
"I promise, within 15 minutes of putting this into oven, everyone in your house (and possibly the neighbors), will be salivating, and wanting to know how long til dinner. You can use this exact recipe for Prime Rib, I do it every Christmas, howver I've given directions for a rump roast, as this recipe is a great way to take a cheaper cut of meat, and make it into something special. It was my son's most requested meal for special occassions, and frankly, he'd rather have the rump, than a prime rib. Hope you try it, and that your family loves it as much as mine!"
photo by Baby Kato
- Ready In:
- 2hrs 15mins
- Ingredients:
- 7
- Yields:
-
1 rump roast
- Serves:
- 6-7
ingredients
- 3 -5 lbs rump roast
- 2 -4 garlic cloves (peeled)
- pepper
- salt
- granulated garlic
- 1 onion
- 1 celery rib
directions
- Let meat stand at room temp for about an hour (if possible).
- From the fat side of the roast (rump’s usually have a layer of fat on one side - also known as the top side), cut a slit about halfway through the meat, and insert one clove garlic. Repeat for remaining cloves, spreading out over the roast. For a 2-3 pound roast use 2 cloves garlic, for 3-4 pounds use 3 cloves, etc.
- Generously cover all sides of the roast with pepper, salt, and granulated garlic. By the way, when I say generous, I mean really really cover it, almost l like a crust of spice. Hint: fresh ground cracked pepper is best, but any black pepper will work. Peel onion and cut in half. Place onion and celery in bottom of a roasting pan (DO NOT add any liquid - pan and veggies should be dry). Cover with rack.
- Place roast on rack, fat side up. Bake at 325 degrees for a half hour per pound. This will bring the meat to medium-rare to medium. If you want it more done, just 5 minutes per pound.
- Move meat to a platter and let stand for at least 5 minutes before carving. You can cover it with foil to keep it warm, but that can result in the meat continuing to “cook” a bit, making it a tad more done. It’s important to let it stand, as this helps the juices redistribute.
- Gravy.
- Place roasting pan on top of stove and add about 2 cups water. Leave the onions and celery in while it heats. Stir a bit, the bits on the bottom of the pan will start to loosen up (this is called deglazing). You can add more water if you need more gravy, just do it a bit at a time, then taste after each addition, making sure it still has a good flavor. Also you’ll probably need to salt it a bit.
- If you want thickened gravy, put one tablespoon cornstarch in a small glass and add about ¼ cup water and stir till mixed, then add to the roasting pan. Stir continuously until thickened over medium heat. You’ll notice after first adding cornstarch that the color will lighten - just stir, and continue heating, the gravy will return to a dark color once the cornstarch is fully heated. It takes about five minutes to thicken - most cooks say that any thickening agent (flour, corn starch etc) has not fully thickened until it reaches boiling. I don’t know that I always bring this to a boil, but probably close.
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Reviews
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This roast recipe gives wonderful flavor! I used a 6 + pound rump roast. I baked it about 3 hours. Although I love fresh garlic...I'm not really as fond of granulated garlic so I used half garlic & half onion granules. When I was preparing the roast to cook I was afraid the outside would be too spicey. Not at all. The flavor of the entire piece, inside and out was incredible! Made for PAC Fall 2009 -
I thought this was delicious and liked that it didn't involve dry onion soup mix or canned soup. I had a 3.5# rump roast and cooked it for 2 hrs 15 min and it was light pink in the center. Lovely. -
My DH and I had decided we were no longer going to eat beef, except for ground, as we didn't like the taste of it anymore. But I still had two top sirloin roasts in the freezer. I decided to give your recipe a try with one of them and I'm so glad I did. We loved it. My roast was cooked exactly like we wanted it and tasted fabulous. The second roast is not destined to become ground beef anymore and we're looking forward to it using your recipe. Thank you for posting. -
This was great! My family likes our beef well done, so I did have to cook it a good bit longer. This sliced so easily. I used sea salt, fresh ground pepper, and powdered garlic. Very easy & very good. Thanks for posting.
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I used a cross rib roast with this recipe, it turned out perfectly. The roast was quick and easy to make. The meat was moist, tender and medium rare. The flavour was outstanding. I will definitely be using this recipe with other cuts of beef. Thanks so much for sharing.
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RECIPE SUBMITTED BY
lindieb
San jose, 43
<p>I've always loved to cook. I made my first scratch cake at age 7, (German Chocolate). I love all types of cuisine, but after migrating to California 10 years ago, and love the food here, and learning how to prepare the favorites of my Cali, family and friends. That being said, my passion in cooking is keeping the recipes and traditions I learned from my mother and grandmother, back home in the south, alive Not that even their recipes can't be improved. One example is my grandmother (in my mind) made the best pot roast to ever grace a table. Then, my boyfriend persuaded me to add red wine to the cooking liquid. It's still my granny's pot roast, only better. But, so far, nothing I've learned here, improves my Texas style Chicken Fried Steak. And cornbread??? It seems Californians think it should be like cake, made mostly of flour with a hint of corn meal, rather than cooked in a bacon seasoned cast iron skillet - they key ingredient being corn meal, with a scant amount of flour. My newest interest is learning more about Asian cooking, of all varieties, with the possible exception of sushi. Where I come from, you hand us some fish, we roll it in cornmeal, fry it, and make some hushpuppies ;)</p>
