Classic Roast Beef (Print Version)

# Ingredients:

01 - 3-3.5 pounds rump roast.
02 - 1 tablespoon olive oil.
03 - 3-4 garlic cloves, sliced.
04 - Salt and pepper.
05 - For gravy: red wine or stock.
06 - 1 tablespoon cornstarch.

# Instructions:

01 - Let roast sit out 1-2 hours to reach room temp. Salt all sides. Cut slits and stuff with garlic slivers. Rub with oil and season.
02 - Heat oven to 375°F. Put roast directly on middle rack, fat up, with pan below to catch drips.
03 - After 30 minutes, drop heat to 225°F. Cook 1.5-2.5 hours more until thermometer reads 135-140°F for medium rare.
04 - Let meat rest 20-30 minutes under foil while making gravy.
05 - Mix drippings with wine or stock. Add cornstarch mixed with water. Stir while it thickens.
06 - Slice meat thin and serve with hot gravy.

# Notes:

01 - Room temp meat cooks more evenly.
02 - Use thermometer for perfect doneness.
03 - Don't skip the resting time.

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