Meat - Garlic-Herb Roast Beef

By chlovett10

Ingredients

• 3 cloves of garlic, minced
• 1 tablespoon minced fresh thyme
• 1 1/2 teaspoons minced fresh rosemary
• 1 teaspoon kosher salt
• 1 teaspoon vegetable oil
• 3/4 teaspoon ground black pepper
• 1 (3-3 1/2 lb.) boneless rump roast

Preparation

Step 1

Let the roast stand for 10 minutes before carving it. This allows the internal temperature to rise about 10 degrees and gives the juices time to redistribute throughout, resulting in a jicy, easty-to-carve roast.

In a small bowl, stir together garlic, thyme, rosemary, salt, oil and pepper. Rub over roast; let roast stand at room temperature for 30 minutes or wrap with plastic wrap and refrigerate for up to 8 hours.

Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and place an ovenproof wire rack on top. Unw4rap roast and place on rack. Gake for 1 hour or until a meat thermometer inserted into thickest portion registers 135 degrees. Carefully transfer roast to a carving board or serving platter and let stand for 10 minutes before carving.