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Herbed Beef Roast With Tomato Gravy

  • 8servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Fluorine, Silicon, Potassium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 2 teaspoons minced garlic

  3. 2 teaspoons chopped fresh rosemary

  4. 2 teaspoons kosher salt

  5. 1 teaspoon chopped fresh thyme

  6. 1 teaspoon pepper

  7. 1/8 teaspoon onion powder

  8. 1 (2-lb.) boneless beef rump roast, trimmed

  9. 2 cups uncooked jasmine rice

  10. Tomato Gravy

Instructions Jump to Ingredients ↑

  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.

  5. 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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