Go Low and Slow...
Ingredients
3 to 3 1/2 pounds (1.3 to 1.6 kg) boneless rump roast (pick an end cut with a layer of fat, if you can)
1 tablespoon extra virgin olive oil
8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy:
Red wine, water, and/or beef stock
1 tablespoon cornstarch
Method
Bring the roast to room temperature and season with salt. If you want your roast beef to cook evenly, it's best to get it to room temperature before you begin. Make sure to take it out of the fridge at least 1 hour, ideally 2 hours, before you cook it. Unwrap it, then sprinkle salt on all sides. Then, rewrap it.
Bring the oven temperature up to 375°F, or 190°C. After positioning one rack beneath the oven, transfer it to the oven's center.
Slice some garlic and add it to the roast. Wrap the roast in paper towels and pat it dry. Make eight or ten little slits all the way around the roast with the point of a sharp knife. Insert a thin slice of garlic into every incision.
Season the roast after rubbing it with olive oil. Apply olive oil evenly to the roast. Season with salt and pepper and distribute it evenly.
Place the roast, fat side up, on the center rack of the oven and use a roasting pan to collect any juices that leak from the roast. By setting up a convection oven with a pan on the rack below and the roast directly on top, you can avoid turning the roast during cooking because the hot air will circulate more freely around it.
To ensure that the roast is drenched in flavor as it melts, place it with the fat side up.
Toast at 375°F for a while, then reduce heat to 225°F. To begin browning the roast, cook it at 375°F (190°C) for 30 minutes. Reduce the temperature to 225°F, or 107°C. An additional 1.5 to 2 1/2 hours should be added to the cooking time for the roast.
How long a roast needs to cook depends on its shape. Keep an eye on your roast because it may cook more quickly if it is long and skinny instead of spherical.
Preheat the oven to 135 to 140 degrees Fahrenheit. Once the roast begins to release juices and takes on a golden brown crust, insert a meat thermometer into the thickest part of the roast to determine doneness. Roasts should be taken out of the oven when their internal temperatures reach 135°F to 140°F, which is the ideal range for medium rare meat.
After transferring the roast to a cutting board, cover it with foil to keep it warm and prepare the gravy. Twenty to thirty minutes should pass before slicing. It is crucial to rest the cooked roast. Too early of a carving will cause the roast to lose more of its natural juices.
In order to prepare the gravy, take the pan that is dripping from the oven and set it over medium heat on the stove. You might not get much juice flowing off the roast if you remove it from the oven early for a rare or medium-rare doneness. I hope you'll be able to get some. If it doesn't work, try cooking the roast for a little longer at a lower temperature of 175°F to release even more juices.
To deglaze, or remove excess liquid from the pan, add some red wine, beef stock, water, or both to the drippings. In the drip pan, dissolve a tablespoon of cornstarch in a small amount of water. Make sure there are no lumps by stirring rapidly while the gravy thickens.
If the fat content of the drippings is low, you may always add a touch of butter. Season to taste with salt and pepper. On occasion, Mom may also sprinkle in some fresh thyme.
After the roast has rested for a while, slice it thinly to serve so it may reabsorb its juices. (To slice roasts, use a strong, long bread knife.)
Serve the gravy beside the slices or pour it over them.
WHITE BUFFALO RANCH