Remember the secret to a succulent roast beef is the tenderness of your beef. You need to achieve the perfect tenderness, this is the make or break of your roast beef. This recipe is ideal for Holiday and special occasions. Happy cooking! 💗
3 to 4 lb. rolled, or rump (or rib roast)
4 tbsp. soy sauce
1 tbsp extra virgin olive oil
salt and pepper
5 cloves garlic, sliced
Materials needed: Thermometer Stick
Preheat oven to 325°F. Prepare a roasting pan.
Wash and clean meat thoroughly. Drain and dry it up with paper towels.
Rub it with garlic and make deep slits in intervals and insert garlic slivers into it. Brush beef with salt, pepper, soy sauce and extra virgin olive oil.
Place meat fat side up on roasting rack with tray for fat drippings or use without the rack.
Cook roast until internal temperature inserted in the thickest part of the roast registers 140°F for rare; 150°F to 160°F for medium rare; and 170°F for well done.
For the Gravy:
Scoop 4 tbsp. fat from roasting pan. Add 4 tbsp. flour and stir over moderate heat until smooth. Add 2 cups beef stock and cook stirring for 6 to 8 minutes. Season with salt and pepper. Sprinkle 1 tsp dried herbs like basil or parsely for an extra flavor (optional only: If you have extra dried herbs in your pantry).
Serve it hot and thin slices. Enjoy!