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Prep Time: 35 Minutes Cook Time: 1 Minutes |
Ready In: 36 Minutes Servings: 8 |
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Bobby Deen Ingredients:
3 garlic cloves, minced |
1 tablespoon minced fresh thyme |
1 1/2 teaspoons minced fresh rosemary |
1 teaspoon kosher salt |
1 teaspoon vegetable oil |
3/4 teaspoon ground black pepper |
1 (3 -3 1/2 lb) boneless beef rump roast |
Directions:
1. In a small bowl, stir together garlic, thyme, rosemary, salt, oil, and pepper.
2. Rub over roast; let roast stand at room temperature for 30 minutes (or wrap with plastic wrap and refrigerate for up to 8 hours).
3. Preheat oven to 375°; line a rimmed baking sheet with foil, and place an ovenproof wire rack on top.
4. Bake for 1hour or until a meat thermometer inserted into the thickest portion reads 135° (or desired degree of doneness, for us it's 160°).
5. Carefully transfer roast to a carving board or serving platter; let stand for 10 minutes before carving.
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