One of the most important things when cooking roast beef, is to take it out of the refrigerator at least an hour before you actually start cooking.
You want the meat to be room temperature for best results. Also, when choosing your roast, try to pick a cut that has a layer of fat, if possible. This will give you a juicy, flavorful meal. Make sure you also let the roast rest in foil for about 20 minutes before cutting it. I know it’s hard to wait because it smells so amazing, but it’ll be even more delicious if you do!
Ingredients
3 to 3 1/2 lbs (1.3 to 1.6 kg) of boneless rump roast (pick an end cut with a layer of fat if you can)
1 Tbsp Bertolli olive oil
8-10 slivers of garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
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