GARLIC LOVER'S ROAST BEEF - SKINNYTASTE
Garlic Lovers Roast Beef is my family's favorite roast beef recipe, so flavorful and loaded with garlic as the name implies.
Provided by Gina
Categories Dinner
Total Time 140 minutes
Prep Time 5 minutes
Cook Time 75 minutes
Yield 10
Number Of Ingredients 7
Steps:
- Remove the roast from refrigerator 1 hour before cooking to reach room temperature. Trim all the fat off the meat. Using a sharp knife, pierce meat about 1/2-inch deep and insert slivers of garlic in each hole, pushing all the way in. Lightly spray the meat with olive oil and season generously with salt, pepper and rosemary. Place the thermometer all the way into the center of the meat.
- Preheat oven to 350F. When the oven reaches 350F, place the roast in a roasting pan and put in the oven.
- Roast until the thermometer reads 130° for rare, 140° for medium rare, 150° for medium, and 155-160° for well done. Remove the roast from the oven and let it rest 10-20 minutes before you cut it so that the juices distributed evenly. I personally remove my roast beef from the oven when it is 135° for medium rare. The temperature will rise an additional 5 degrees as it sits.
- Slice thin and serve.
Nutrition Facts : ServingSize 3 oz cooked, Calories 142.5 kcal, CarbohydrateContent 0.5 g, ProteinContent 24 g, FatContent 4 g, CholesterolContent 44 mg, SodiumContent 292.5 mg, FiberContent 0.5 g
DELICIOUSLY LEAN AND TENDER RUMP ROAST | MAVEN COOKERY
Deliciously tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast.
Provided by Marilyn
Categories Main
Total Time 165 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
- Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 155°F for medium-well. (See tip)
- Remove roast from oven and tent with foil. Let stand 15 minutes.
- Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
- Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
- Serve carved rump roast with the remaining au jus alongside.
Nutrition Facts : Calories 336 kcal, CarbohydrateContent 3 g, ProteinContent 52 g, FatContent 11 g, SaturatedFatContent 4 g, CholesterolContent 141 mg, SodiumContent 261 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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