Recipes Included On This Page Roast Beef Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Roast Beef Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 11-05 May 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds boneless rump roast -- (4 to 5 pounds) Olive oil 12 garlic slivers Salt and pepper For the gravy: 1/4 pound butter -- (1 stick) 1 cup flour 2 cans beef stock -- (2 to 3 cans) Worcestershire sauce -- to taste Salt and pepper -- to taste 1. Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375F. 2. With a sharp knife make 12 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread over the roast. Sprinkle the roast with salt and pepper. Place the roast on a cooling rack, fatty side up, over a drip pan. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices. Add a cup of water (or enough to cover the bottom of the pan) to the drip pan to prevent the drippings from scorching. 3. Brown the roast at 375F for half an hour. Lower the heat to 225F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135F to 140F. Let the roast rest on a cutting board for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve. Slice only enough of the roast for consumption that meal. To make the gravy: In a heavy pan, melt the butter over medium heat and add the flour, stirring constantly until a roux is formed and is the color you prefer for your gravy. Add the juices from the dripping pan to the roux and (one at a time) cans of beef broth until you are happy with the consistency. Add Worcestershire, salt and pepper to taste. For leftovers, trim the remaining roast of fat and slice as thin as possible. Makes great sandwiches. Contributed to the FareShare Gazette by Art; 28 May 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 131 Calories; 9g Fat (65.2% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 519mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Fat.

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