Title: Roast Beef Recipe
Headings: Roast Beef
Roast Beef
Classic roast beef recipe using rump roast, round roast, or sirloin tip. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough.
Video: How to Cook Roast Beef
How to Make Roast Beef
Start at High Temp, Then Lower the Heat to Roast Low and Slow
Roast Beef
Ingredients
Method
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Content: This is her method for getting the most out of this (relatively) less expensive cut. ( You can also use a round roast or a sirloin tip with these instructions.) Start at High Temp, Then Lower the Heat to Roast Low and Slow
She starts the roast at a high temperature to get browning for flavor, and then lowers the oven temp and cooks the beef "slow and low" for a couple hours. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches. Roast Beef
Prep Time 5 mins
Cook Time 3 hrs
Bring roast to room temp 90 mins
Total Time 4 hrs 35 mins
Servings 4 to 6 servings
Ingredients
3 to 3 1/2 pounds (1.3 to 1.6 kg) of Boneless Rump Roast (pick an end cut with a layer of fat if you can)
1 tablespoon extra virgin olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy: Red wine, water, and or beef stock
Cornstarch
Method
Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking.