Garlic-Herb Roast Beef

By á-5050

Ingredients

• 3 cloves garlic, minced
• 1 T minced fresh thyme
• 1 1/2 tsp. minced fresh rosemary
• 1 tsp. kosher salt
• 1 tsp. pepper
• 1 tsp. vegetable oil
• 1 (3 - 3 1/2 pound) boneless rump roast

Details

Servings 6

Preparation

Step 1

Let roast stand for 10 minutes BEFORE carving. This allows the internal temp. to rise about 10 degrees and gives juices time to redistribute throughout, resulting in a juicy, easy to carve roast.


In a small bowl, stir together first 6 ingredients. Rube 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. Line a rimmed baking sheet with aluminum foil, and place an ovenproof wire rack on top. Unwrap roast, and place on rack. Bake 1 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.