Growing up my Mom made a roast beef every Sunday, either eye of the round which was often tough, Prime Rib my personal favorite or a rump roast.
I will often rub the rump roast with olive oil and fresh rosemary and salt and pepper and grill outdoors but there is nothing like the aroma of a Sunday roast and a tray of carrots and parsnips roasting in the oven.
The Fresh Market was my choice for a 3 ½ pound rump roast ready for a dinner with the roasted root vegetables and fried leftover mashed potato pancakes… mmmm some warm gravy and oh so good.
Ingredients:
1 boneless beef rump roast, 3 to 3 1/2 pounds, tied, at room temperature
Gravy:
3 cups beef broth
3 1/2 tablespoons all-purpose flour
1/4 cup water
2 teaspoons balsamic vinegar
Directions
- Preheat oven to 425 degrees.
- Pat rump roast dry and season with garlic salt, truffle salt and fresh ground pepper. Put meat in a roasting pan, fat side up.
- Roast at 425 for 15 minutes then reduce temperature to 300 degrees and roast meat until a meat thermometer registers 130 degrees.
- Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits. In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking. Add vinegar and simmer, whisking, 3 minutes.
