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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 292.9
  • Total Fat: 11.1 g
  • Cholesterol: 113.1 mg
  • Sodium: 122.7 mg
  • Total Carbs: 0.3 g
  • Dietary Fiber: 0.0 g
  • Protein: 45.3 g

View full nutritional breakdown of Roast Beef calories by ingredient
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Roast Beef

Submitted by: SLCTALBOT

Introduction

We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.
We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy.

Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches.

Number of Servings: 8

Ingredients

    3 to 3 1/2 lbs of Boneless Rump Roast
    2 tbsp Olive oil
    8 slivers of garlic
    Salt and pepper

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Directions

1 Start with the roast at room temperature (remove from refrigerator 1 hour before cooking - keep it wrapped). Preheat the oven to 375°F.
2 With a sharp knife make 8 small incisions around the roast. Place a sliver of garlic into each incision. Take a tablespoon or so of olive oil and spread all around the roast. Sprinkle around the roast with salt and pepper. Place the roast directly on an oven rack, fatty side up, with a drip pan on a rack beneath the roasting rack. This arrangement creates convection in the oven so that you do not need to turn the roast. The roast is placed fat side up so that as the fat melts it will bathe the entire roast in its juices.
3 Brown the roast at 375°F for half an hour. Lower the heat to 225°F. The roast should take somewhere from 2 to 3 hours additionally to cook. When the roast just starts to drip its juices and it is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the inside temperature of the roast is 135° to 140°F. Let the roast rest for at least 15 minutes, tented in aluminum foil to keep warm, before carving to serve.

Number of Servings: 8

Recipe submitted by SparkPeople user SLCTALBOT.






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