This always turns out fabulous! This is such an easy recipe with minimal ingredients but has such a great flavor. I serve this meat without any gravy's or extra salt. It is perfect as-is. Although, depending on the size of your roast, you may want to check on it after an hour and a half, so you won't overdue it. This will allow you to gage how much time your roast actually will need. I usually follow this recipe to a T and it turns out perfecto. But everyone has a different preference in how they like their meat cooked. I served this with whipped sweet potatoes and soy roasted brussels sprouts. Definitely one of my favorite kind of dinners.
Ingredients:
- 3 lbs bottom or rump roast
- 2 cloves garlic, cut into thin slivers
- 2 tbsp olive oil
- kosher salt
- pepper
- One hour prior to cooking, remove the roast from fridge and let roast sit out at room temp.
- After an hour, preheat oven to 400 degrees.
- Cut 10 to 15 small incisions on all sides of roast. Stuff garlic slivers into each incision.
- Drizzle and rub olive oil on all sides of roast. Rub a good amount of kosher salt and pepper on all sides as well.
- Place roast on roasting pan, fatty side up {so fat will drain down roast}. Cook for 30 minutes at 400 degrees. Then, after 30 minutes, turn heat down to 250 degrees and cook for another 2 and a half hours, or until preferred doneness.
No comments:
Post a Comment