There's something timeless about a perfectly roasted rump of beef. With a rich, beefy flavour and a beautifully caramelised crust, this classic roast is ideal for everything from Sunday lunch to special family gatherings. Seasoned simply with garlic, salt and pepper before being roasted low and slow, the result is tender, juicy slices that let the quality of the beef do all the talking.
Ingredients
- 4lbs Rump (room temperature)
- 3 Garlic cloves
- 1 Tbsp Salt
- 1 Tbsp Pepper
- 1 Onion
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1 Cup water
Instructions
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Pre-Heat the oven to 500 degrees.
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Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
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Now Salt and Pepper the rest of the roast.
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Put the Roast in the oven and sear for 20 minutes. (Do not use a glass pan for this recipe)
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Then add the water, the chopped onion and reduce the temperature to 275 degrees.
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Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
