Ever have a hankering for leftovers? I don’t normally but I love roast beef sandwiches with a few gherkins or cornichons, a bit of mayo and a bit of mustard. I’m drooling already. The only way for me to get roast beef sandwiches is to first roast the beef.
I love roast beef that’s pink from edge to edge. I’ve never been able to achieve that by traditional roasting methods. I get very pink in the middle but the edges are more medium to well done.
I started asking restaurant chefs how they did it and they all said they slow cooked their roasts for two reasons. One was because it gave the edge to edge look they wanted and the other was they retained more meat per pound after roasting.
I know the photo is pretty crap and I apologize for that. The mister was REALLY hungry and decided he could help by cutting the meat with a bread knife. When they want to help, you just have to let them because it might not happen again otherwise. So it looks a bit “sawed” rather than sliced. There’s always next time for a better photo. He’s cute though and that covers a lot of faults.
- 3 lb. rump roast
- 1 lg clove garlic sliced thinly
- 8 springs thyme
- ¼ cup balsamic vinegar
- Tie roast to make the size uniform so it cooks evenly.
- Place roast in a sealable plastic bag and place the garlic slices and thyme on top of it and pour the balsamic vinegar over the top.
- Marinate overnight.
- Place in oven at 160F and leave it there for 4 hours for rare roast beef. 4½ hours for medium rare. If you like your beef well done, don't use this method.
- After removing the roast from the oven, sear it on all sides in a very hot pan with a small amount of vegetable oil then set aside for 15 minutes.
- The roast will be pink from edge to edge.
Seriously, did you really cook this yourself?
That roast looks perfect. Wow.
You’re a preachin to the choir on this one. Anyone who eats beef more than medium rare ain’t doin it right. Could you bring some of this over to my place on your way home?
AMEN! SHE IS FUNNY AND Maureen HAS GOT IT RIGHT. I AM A CHEF AND A COMRADE TOLD ME ONCE A VERY LONG TIME AGO “you should only kill a cow (beef) ONCE!” NEVER COOK IT BEYOND MEDIUM.
Looks great!
I am making this right now. Did you cook it in a roast pan? Did you use the rack? Did you pour any of the marinade on it while it was cooking?
oh no.. I’m off to Canberra for humanbrochure.com.au and I just saw this. No marinade in the oven. I dry it off and place it in the oven and then QUICKLY sear all sides. I know you’ll love it.
160 degrees Fahrenheit ??!! That’s nuts. I barbecue at 200 degrees for 6-8 hours when doing ribs. 160 degrees is a “keep warm” temperature.
Surely, you meant 160 degrees Celsius…which is 325 degrees Fahrenheit. And THAT temp is what 99% of Rump Roast recipes recommend.
BUT HER RECIPE IS FOR R A R E R U M P ROAST AND THERE ARE NO BONES IN A RUMP ROAST!!
Just got a “Need to Feed on Roast Beast” and your recipe really sounds perfect for tomorrow’s football game. LQQking forward to some good eats…Thanks for the Recipe!
LOL I get those cravings often. I love this method because it’s dark pink from edge to edge and not much shrinkage at all.
Excellent recipe, made this for a party for rare sandwiches… delicious
Looks great. This will by Mothers’ Dinner.. can’t wait for left overs.. thanks for sharing..
Thanks, Wesley! This is a GORGEOUS roast beef
Hi Maureen right now as i am typing to you it will go in the oven, i will let you know how it turnes out Elizabeth
I want medium rare. 51/2 hours instead of 4 and 145 degrees? Cooking now. Almost done thank you
my roast is only one pound, reduce the time by….?
A 1-pound roast is difficult for me depending upon the thickness. I’d use a thermometer.
Maureen, my oven only goes as low as 170, how should I adjust for that. This is my very first roast beef.
I’d just go as low as my oven allowed and use a meat thermometer to take it out when the doneness you like is reached.
Used this recipe to cook a rump roast. I’ll try to send a picture. It was perfect for New Years supper and so easy!
Is it ok to pan sear the outside of the roast before the oven? I’ve never tried it after it comes out of the oven. What would the difference be? Thank you
You can. I have always done it just before serving.
Also, is it OK to put potatoes and carrots and onions in the same pan or will it somehow alter how the beef cooks?
yes, the veggies will work just fine
Well here goes! Pre-seared on stove top (before I found this recipe) and didn’t marinate (Not enough time) and oven only goes down to 170…I’ll will report back?
Does the roast need to be covered while baking?
No, not at all
Perfect Roast! Thankyou
Well My oven’s low is 170 so I am trying 4 hrs for medium rare
This was crazy good! I was skeptical about the temperature of 160F, but I cooked a 2lb rump roast for 4 hours and it was perfect. Thanks so much for this recipe!