My mom always made the BEST roast beef.
However, it seems like in my adult years that when I try a roast beef recipe, I get shredded beef or more of a pot roast instead of a piece of meat I can slice and serve with a sprinkling of pan gravy.
Tonight, I’m going to try another new roast beef recipe, and I think this one is going to be a winner. Of course, I’m already starting out winning with rump roast from Brookshire’s.
Use rump roast. Not chuck roast. Chuck roast tends to “shred” and we want to slice, remember?
Be sure to bring your meat to room temperature before you sear it. You’ll get the most beautiful sear that way, I promise.
When you take the meat out of the oven and let it rest, whisk about a tablespoon of flour into the pan juices on the stove over medium-high heat (if you cook in cast-iron, you can just set the skillet on the stove and not dirty another pan). Cook, stirring often, until thickened and bubbly for a brown pan gravy.
Perfect Roast Beef
2 Tbs canola oil
2 1/2 lbs rump roast, room temperature
2 white onions, chopped
1 cup baby carrots
1 cup water
2 cloves garlic, minced
salt and pepper, to taste
Preheat oven to 300° F.
In a heavy cast-iron skillet, heat oil over heat. Season the room temperature rump roast with salt, pepper and garlic, massaging spices into meat.
Sear in the hot oil, turning so each side gets browned.
Remove from heat and add onions, carrots and water.
Roast for 20 minutes per pound for rare or 30 minutes per pound for medium-rare.
Nutritional Information: Calories Per Serving: 407, Calories from Fat: 145, Fat: 16 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 16 mg, Carbohydrates: 6 g, Fiber: 1 g, Sugar: 3 g, Protein: 59 g.
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