Tender Roast Beef

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up.  I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another.  Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome.  The roast was very tender, juicy and delicious.  Not to mention extremely easy to prepare.

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn’t have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.

Tender Roast Beef

12 Servings - Serving Size: 3 Ounces

Tender Roast Beef

My mother use to make a roast with mashed potatoes almost every Sunday when I was growing up. I think I attempted to make one in my early to mid twenties that turned out to be shoe leather, so I never made another. Although I was hesitant with the recipe, I couldn't have been more pleased with the outcome. The roast was very tender, juicy and delicious. Not to mention extremely easy to prepare.

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:

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

Notes

Recipe slightly adapted from a sweet pea chef

http://www.thehungryhoarder.com/2013/10/06/tender-roast-beef/

Comments: 12

  1. Shelley February 18, 2016 at 6:11 am Reply

    I am a fresh herb kinda gal. Grow them year round. Substituted fresh herbs ( used substantially more), plus garlic and increased to almost almost 4 T olive oil and ground to paste in food processor. Used instead of garlic in slits and rubbed all over. Very tasty

  2. Linda Abernathy October 15, 2015 at 1:14 pm Reply

    You said roast for 45 minutes but at what temp? I’ve made this before but put in over at 500 for 5 min per pound and then turned off the oven for an hour and let it sit.. Maybe this is more moist so I will definitely try it. The one I did wasnt dry but rare and needed to be cut with an electric knife.

    • The Hungry Hoarder May 31, 2016 at 10:49 pm Reply

      You preheat the oven for 375′ and that is the temp you roast it at for 45 min.

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  5. Richard Wilts February 10, 2015 at 10:16 am Reply

    i put the mix spices in a gallon zip lock bag then place a 3# chuck steak sprayed with Pam and shaked it to coat and place the steak in my Ronco Rotissrie for18 min. per # turn out great…thanks

  6. Tiffany Zwiefelhofer January 30, 2015 at 1:45 pm Reply

    I was looking for a beef butt roast recipe and came across yours. Roast is in the oven now and I’m looking forward to sharing dinner with family and friends tonight – Tiffany

  7. Kathie O January 27, 2015 at 7:52 am Reply

    I found the recipe as written to be too salty, maybe my roast was a little smaller than 3 lbs. Next time I Will decrease salt in the mixture or use low sodium broth.

  8. Kelly Wheeler January 26, 2015 at 3:10 pm Reply

    Great recipe!

  9. chloe December 7, 2014 at 9:00 am Reply

    The recipe was great! Thanks for sharing :)

  10. Mark December 14, 2013 at 12:37 pm Reply

    I am a meat an potatoes kind of guy…mammas making a roast tonight.
    My oldest graduates from SIU today!

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