Ever have a hankering for leftovers? I don’t normally but I love roast beef sandwiches with a few gherkins or cornichons, a bit of mayo and a bit of mustard. I’m drooling already. The only way for me to get roast beef sandwiches is to first roast the beef.
I love roast beef that’s pink from edge to edge. I’ve never been able to achieve that by traditional roasting methods. I get very pink in the middle but the edges are more medium to well done.
I started asking restaurant chefs how they did it and they all said they slow cooked their roasts for two reasons. One was because it gave the edge to edge look they wanted and the other was they retained more meat per pound after roasting.
I know the photo is pretty crap and I apologize for that. The mister was REALLY hungry and decided he could help by cutting the meat with a bread knife. When they want to help, you just have to let them because it might not happen again otherwise. So it looks a bit “sawed” rather than sliced. There’s always next time for a better photo. He’s cute though and that covers a lot of faults.
- 3 lb. rump roast
- 1 lg clove garlic sliced thinly
- 8 springs thyme
- ¼ cup balsamic vinegar
- Tie roast to make the size uniform so it cooks evenly.
- Place roast in a sealable plastic bag and place the garlic slices and thyme on top of it and pour the balsamic vinegar over the top.
- Marinate overnight.
- Place in oven at 160F and leave it there for 4 hours for rare roast beef. 4½ hours for medium rare. If you like your beef well done, don't use this method.
- After removing the roast from the oven, sear it on all sides in a very hot pan with a small amount of vegetable oil then set aside for 15 minutes.
- The roast will be pink from edge to edge.