Roast Beef Dinner
Makes approx. 8-10 Servings of Roast Beef
4.71 lbs., Beef Round Bottom Rump Roast *(boneless rump roast)
2-3 Cloves, Fresh Garlic, peeled & sliced
1 Tablespoon, Avocado or Olive Oil
1 Teaspoon, Garlic Salt
1/4 Cup, Red Wine
3 1/2 Cups, Beef Broth, low sodium
2 Tablespoons, Cornstarch
1/2 Cup, Water
Dash, Garlic Salt
Horseradish Mashed Potatoes *link to recipe below
Yard Long String Beans
Preheat oven to 375°F. Spray a baking sheet and cooling rack with cooking spray. Place the cooling rack onto the baking sheet and set aside.
Bring the beef to room temperature (approx. 1 hour); this will help the roast to cook it more evenly. Drizzle oil onto the meat then season all sides with S&P and garlic salt. Cut incisions into the meat (mostly on the fattier side), slide the garlic slices into the openings. Using kitchen twine, tie the roast to help it keep its round shape (place a tie on each end and one in the center). Place the roast onto the baking sheet w/rack. Place the roast with the fat facing up.
Bake in the oven for 30 minutes. Then, turn heat in oven to 225°F and continue cooking until it reaches an internal temperature of 134°-145°, approx. 2 hours (cooking will vary depending on how big your roast is). Remove the roast from the oven, transfer the meat to a cutting board, tent a piece of aluminum foil over top and let it rest for approx. 20-30 minutes. Once the meat has rested, slice thinly, add to a platter with a side of gravy.
Gravy: Place the pan with the drippings directly onto the stove over medium-low heat or transfer the pan dripping to a small saucepan. To the pan drippings, add red wine, beef stock and whisk together. Season with S&P and a little sprinkle of garlic salt. Once the mixture is boiling, lower heat to medium-low and let it reduce a bit. Then, mix cornstarch and water in a separate bowl, whisking them together until there are no lumps. Add small amounts of cornstarch & water mixture to the gravy, whisking the gravy the entire time. Continue whisking until the gravy starts to thicken up. Transfer to a gravy boat or serve over individual servings.
Green Beans: place a saute pan on the stove over medium heat. Add oil & butter and once hot, add the beans. Season with S&P and garlic salt. Add a splash of chicken broth and simmer just until beans are tender or to desired doneness.
Plating: Place a serving of mashed potato onto each plate, a couple of slices of Roast Beef and gravy. Add a side of green beans.
Click here for my Potato side dish recipe: Horseradish Mashed Potatoes