Shelly's Recipe

HERBED BEEF ROAST WITH TOMATO GRAVY

Category: Roasts/Tenderloin - Beef

Vegetable cooking spray
2 tsp minced garlic
2 tsp chopped fresh rosemary
2 tsp kosher salt
1 tsp chopped fresh thyme
1 tsp pepper
1/8 tsp onion powder
1 (2-lb) boneless beef rump roast, trimmed
2 cups uncooked jasmine rice

Tomato Gravy
2 tbsp butter
2 tbsp flour
1 (15-oz) can beef broth
1 1/2 tbsp tomato paste
1/4 cup buttermilk
1 tbsp Worcestershire sauce
1 tsp dark brown sugar

Preheat oven to 325. Line a 13x9 inch pan with heavy-duty aluminum foil, and coat with cooking spray.

Combine minced garlic and next 5 ingredients in a small bowl. Rub garlic mixture over rump roast. Place roast in prepared pan. Bake at 325 for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees (medium rare). Let stand 10 minutes.

Meanwhile, prepare jasmine rice according to pkg directions. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.

Gravy: Melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute. Slowly whisk in broth; bring to a boil. Whisk in tomato paste and next 3 ingredients; reduce heat, and simmer 5 minutes or until thoroughly heated.

Variation:
Herbed Chuck Roast
Prepare recipe as directed in Step 1. Substitute 1 (2-lb.) boneless chuck roast, trimmed, for rump roast; combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add 3/4 cup beef broth to pan. Bake, covered, at 350 for 2 hours and 10 minutes or until fork-tender. Let stand 10 minutes. Proceed with recipe as directed in Step 4. Serves 8