Ingredients:
4 lb. boneless rump roast
4 cloves garlic, slivered
1 tsp. dried thyme leaves
1 tsp. marjoram leaves
1/2 tsp. dried oregano leaves
1 tsp. salt
1/2 tsp. pepper |
Instructions:
With a sharp knife, make 1 inch deep cuts over entire beef roast. Push garlic slivers into cuts. Cover roast and refrigerate for 2 hours.
Heat oven to 325 degrees F. Combine thyme, marjoram, oregano, salt and pepper. Rub roast with herb mixture. Place roast on rack in roasting pan. Insert meat thermometer so tip is in center of thickest part of the roast. Roast beef to 5 degrees below desired doneness (rare 140 F roast 17-20 minutes per pound, medium 160 F roast 25-30 minutes per pound). Remove roast from oven and cover. Let stand for 15-20 minutes before carving. |