Sometimes I find it hard to believe that I was a vegetarian for eight full years. I started eating meat many years ago after a trip to Paris where I somehow found it hard to find a good meal – I guess I just didn’t know where to look. Anyway, after the trip I decided to begin making exceptions to my diet when the circumstances warranted it, and now here I am, years later, cooking meat-based dinners for my family almost every day. Today’s dinner, however, is something relatively new for me – a roasted beef. As a former vegetarian I am sometimes intimidated by the various cuts of beef, scared that I will pick the wrong one and end up with some chewy, inedible slab of meat. Normally I’ll choose a pork roast which is not so complicated, but today I felt adventurous and chose a rump roast. It had a nice layer of fat on the top, which I don’t remember seeing too much of, and it turned out to be a good choice. Nice and tender, rare in the middle – it was definitely a nice change and perhaps even better sliced for sandwiches tomorrow.
Roasted Rump Roast with Garlic (serves 6 with leftovers)
1 beef rump roast, 3-4 pounds
6 medium cloves of garlic
1 large onion
Salt and Pepper
Preheat the oven to 325 degrees. Take a small knife and make six deep holes in the roast at well-spaced intervals. Stuff a whole garlic clove into each hole as far as it will go. If there is a layer of fat on the top of your roast, score it diagonally both ways with a sharp knife so the fat will render more evenly. Slice the onion into 1/2-inch slice and lay them in the bottom of your roasting pan. Season the roast with salt and pepper and place it in the pan. Put it in the oven and cook it 30-35 minutes per pound – my three pound roast was medium after 90 minutes. Let it rest for 10 minutes before slicing.