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Herbed Beef Roast With Tomato Gravy

Herbed Beef Roast With Tomato Gravy

Serve this traditional-style roast for company, or try our slow-cooked chuck roast variation for a delicious down-home dinner. Freeze any leftovers in the flavorful gravy to enjoy when there's no time to cook.

Southern Living MAY 2008

  • Yield: Makes 8 servings
  • Prep time: 20 Minutes
  • Bake: 1 Hour, 10 Minutes
  • Stand: 10 Minutes

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons kosher salt
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1 (2-lb.) boneless beef rump roast, trimmed
  • 2 cups uncooked jasmine rice
  • Tomato Gravy

Preparation

1. Preheat oven to 325°. Line a 13- x 9-inch pan with heavy-duty aluminum foil, and coat with cooking spray.

2. Combine minced garlic and next 5 ingredients in a small bowl. Rub garlic mixture over rump roast. Place roast in prepared pan.

3. Bake at 325° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare). Let stand 10 minutes.

4. Meanwhile, prepare jasmine rice according to package directions. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.

Herbed Chuck Roast: Prepare recipe as directed in Step 1. Substitute 1 (2-lb.) boneless chuck roast, trimmed, for rump roast; combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add 3/4 cup beef broth to pan. Bake, covered, at 350° for 2 hours and 10 minutes or until fork-tender. Let stand 10 minutes. Proceed with recipe as directed in Step 4.

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