Roast Beef

Ingredients · for 4 (scales to your household)

• 1.5 kg Boneless rump roast $31.50
• 1 tablespoon Extra virgin olive oil $0.18
• 8 Garlic slivers $0.24
• 1/2 tsp Salt $0.03
• 1/4 tsp Black pepper $0.03
• 2 tbsp Red wine, water, and or beef stock $0.63
• 1 tbsp Cornstarch $0.08

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Salt the roast and let sit at room temp:
2. The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly. So, remove it from the refrigerator at least 1 hour, preferably 2 hours, before cooking. Open the wrapping, sprinkle all sides with salt, and wrap it up again.
3. Preheat your oven to 375°F
4. Insert slivers of garlic into the roast:
5. Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
6. Rub with olive oil, sprinkle with salt and pepper:
7. Rub olive oil all over the roast. Sprinkle with salt and pepper.
8. Place roast on rack, fat side up, with pan to catch drippings below:
9. Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it.
10. Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks.
11. Place the roast fat-side up so that as the fat melts it bathes the entire roast in flavor.
12. Roast initially at 375°F, then lower the heat to 225°F:
13. Cook the roast initially at 375°F (190°C) for half an hour, to brown it. Then lower the heat to 225°F (107°C). The roast should take somewhere from 1 1/2 to 2 1/2 hours additionally to cook.
14. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.

Per serving