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Hall Cook Book

Roast Beast And Gravy

Category: Meat / Submtd By:: Richard Hall

Yield: 8 Servings

3 Pound Rump Roast	Pepper
9 Cloves Garlic, Peeled	Margoram, Optional
3 Tablespoons Olive Oil	1 Tablespoon Flour
1/2 Cup Red Wine	1/2 Cup Water
1/2 Cup Butter	1/2 Cup Beef Broth
Salt

Preheat the oven to 325 degrees.
Using a knife, poke 9 holes into the fatty side of the roast and insert a clove of garlic into each hole.
Rub the roast all over with salt, pepper, and marjoram.
Place the olive oil in a roasting pan and get the oil hot over a medium high heat.
Sear the roast, turning to get all sides.
Drain the olive oil from the pan.
Place the roast on a rack in the roasting pan.
Stick a meat thermometer into the middle of the roast.
Place the pan in the preheated oven.
In a small pot, heat the butter and red wine over low heat.
Baste the roast with the butter/wine mixture every 15 minutes.
When the meat thermometer reads 170-180 degrees (medium well done), remove the roast from the oven.
Take the roast from the pan and place on a plate.
Cover the roast with foil and let rest for about 15 to 20 minutes.

In the meantime, place the roasting pan on the burner.
In a glass, whisk the flour and water together.
Add the flour/water mixture to the drippings in the pan.
Bring the drippings to a boil over medium high heat, stirring constantly, until thickened.
If you need more gravy than provided by the pan drippings, add the additional beef broth.
Add salt and pepper to taste, being careful not to overseason.
Slice the roast beef and serve with gravy.


Per Serving: 164 Cal (95% from Fat, 2% from Protein, 3% from Carb); 1 g Protein; 17 g Tot Fat; 8 g Sat Fat; 7 g Mono Fat; 1 g Carb; 0 g Fiber; 6 mg Calcium; 0 mg Iron; 198 mg Sodium; 31 mg Cholesterol

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