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Cook time: 3 hours



Olive oil
3 to 3.5 lbs of Boneless Rump Roast (for best results make sure it's fatty!)
8 cloves garlic


Red wine and/or beef stock
1 tbsp. corn starch


Preheat the oven to 375F.

Take roast out of fridge about 1 hour before cooking, as it is best to work with the roast at room temperature. (Make sure you keep it wrapped up).

With sharp knife make 8 small cuts around the roast. Place a clove of garlic into each cut. Take about a tablespoon of olive oil and spread it around the roast. Sprinkle salt and pepper around the roast. Place the roast directly on an oven rack, fatty side up, with a drip pan the next rack under the roast. You do not need to turn the roast by cooking it this way. The roastplaced fat side up to allow the fat to melt and baste the entire roast in its own juices.

Brown the roast at 375F for half an hour. Lower the heat to 225F. The roast will probably take about 2 to 3 hours more to cook. When the roast just starts to drip and is brown on the outside, check the temperature with a meat thermometer. Pull the roast from the oven when the internal temperature of the roast is 135° to 140°F. Let rest for at least 15 minutes, tented in aluminum foil.


Remove the dripping pan from the oven and place on the stove top at medium heat. Add some red wine and/or beef stock to the drippings to loosen the drippings from the pan. Dissolve a tablespoon of cornstarch in a little bit of cold water and add to the drip pan. To avoid lumpy gravy stir quickly while the gravy thickens. You can add a little butter if there is not a lot of fat in the drip pan. Add salt and pepper to taste.