Before trying this recipe, I had never eaten a beef roast made in this way. Growing up, we didn’t eat a lot of beef because my mom refuses (the bloodiness grosses her out). When I wanted to make a roast dinner as the main meal for one of our monthly Harry Potter Club get-togethers, I had to do some searching online.
Harry’s mouth fell open. The dishes in front of him were now piled with food. He had never seen so many things he liked to eat on one table: roast beef, roast chicken, pork chops and lamb chops, sausages, bacon and steak, boiled potatoes, roast potatoes, fries, Yorkshire pudding, peas, carrots, gravy, ketchup, and, for some strange reason, peppermint humbugs.
-Harry Potter and the Sorcerer’s Stone
“Must be nice,” Ron said abruptly, when they had sat down and started serving themselves roast beef and Yorkshire puddings.
-Harry Potter and the Goblet of Fire
Of course, as with anything, there are many variations of the same recipe. Some required cooking all day long, and that just wasn’t going to happen in the Houston heat. Others were over-complicated in their prep, especially for someone who’s never worked with this meat before except throwing it in the slow cooker. Then I found this recipe, and it looked easy enough.
The original recipe suggests choosing a cut of meat with a layer of fat on it, but I can’t stand fat on meat when I cook or eat, so I got the leanest one I could find. Of course, with rump roast, there aren’t any that are super-lean, so it still had a decent amount of fat to give the meat flavor.
The day before you want to make this roast, put the meat in the refrigerator to thaw. Then one hour before cooking, remove the meat from the refrigerator and set it out on the counter, covered, to let it come to room temperature. This will help the meat cook more evenly if it’s thawed the same amount throughout the entire cut. Sprinkle some salt on the meat while it sets.
Preheat the oven to 375F. Uncover the roast and pat it dry, then use a sharp knife to make a few slits in the meat. Slice the garlic cloves into a few pieces and stick those into the slits in the meat.
Rub the meat with olive oil and season with some salt and pepper.
Place the entire thing on the middle oven rack with a pan below to catch the drippings. This is the first time I’ve ever cooked anything on the rack directly. I even cook my pizza on a stone. Start the roast at 375F for the first 30 minutes to brown the outside, then lower the heat to 225F and cook another 1.5-2.5 hours. You want the meat to reach an internal temperature of 135F.
Take the roast out of the oven and place on a cutting board and form a tent with a piece of aluminum foil to keep it warm while the roast rests for 20-30 minutes. You may want to keep it in something with sides as well since it will lose some of its juices. This made a mess on the countertop when it was only on a cutting board.
Thinly slice to roast and serve warm!
Also, does anyone else notice that the top of the roast, with the garlic slices how they are, looks a bit like the Monster Book of Monsters???
- 3 lbs rump roast boneless
- 3 tsp salt
- 1 tbsp olive oil
- 3 cloves garlic sliced in half or thirds
- 1 tsp pepper
- Thaw roast in the refrigerator the night before cooking
- Remove from the refrigerator to come to room temperature for about one hour before cooking
- Rub 2 tsp of salt on the roast while it sits covered
- Preheat the oven to 375F
- Make small slits in the roast and insert pieces of the sliced garlic in each slit
- Rub the meat with olive oil and sprinkle with salt and pepper
- Place the roast directly on the middle oven rack with a pan underneath to catch the drippings
- Bake for 30 minutes at 375F then lower the temperature to 225F
- Bake another 1.5-2.5 hours, until the internal temperature reaches 135F
- Remove from the oven and place on a jellyroll pan
- Make a tent out of aluminum foil to cover the roast and let it rest for 20-30 minutes
- Cut into thin slices to serve