Tender Roast Beef

• Gluten free
• Paleo

• Meat

  • 3 lb Rump roast, boneless

• Produce

  • 1 tsp Basil
  • 2 cloves Garlic, thin
  • 1 tsp Rosemary
  • 1 tsp Sage
  • 1 tsp Thyme

• Canned Goods

  • 1 cup Beef broth

• Baking & Spices

  • 1 tsp Black pepper, freshly ground
  • 1 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on thehungryhoarder.com

Description

Ingredients

• 3 pound boneless rump roast at room temperature
• 2 cloves garlic, peeled and sliced thin
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 teaspoon basil
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper

Directions

• Preheat oven to 375F.
• Using a paring knife, place small slits in the roast to accommodate the sliced pieces of garlic.
• Pour beef broth into the bottom of a roasting pan.
• Place roast fat side up on a rack in a roasting pan.
• Rub the oil all over the roast.
• In a very small bowl, combine the spices, salt and pepper.
• Sprinkle the seasonings over both sides of the roast using your hands to gently press the seasoning into the roast.
• Place the pan, uncovered in the over and roast for 45 minutes.
• Do not open the oven during this time.
• Reduce heat to 250F and roast an additional 50-60 minutes or until meat thermometer reaches 135F.
• Remove from oven and let meat rest for 10 minutes.
• Slice very thin against the grain, using an electric knife.
• Reserve au jus in bottom of roasting pan for later use if desired.