Serves: 8 to 10
INGREDIENTS
- 1 6-pound Hereford Beef® rump roast
- 1/4 cup Fairway Extra Virgin Olive Oil
- 2 ounces Fairway kosher salt
- 2 ounces butcher's grind black pepper (or ground Fairway black peppercorns)
- 1 ounce chopped fresh thyme
- 1 ounce chopped fresh rosemary
- 3 ounces chopped fresh garlic
- 1 pound onions
- 1 pound carrots
- 1 pound celery
- 1 cup red wine
- 2 quarts beef stock
DIRECTIONS
- Rub the roast with the olive oil.
- Put the salt, black pepper, thyme, rosemary, and garlic in a bowl, mix well, then rub the mix on the top of the roast.
- Roughly chop the onions, carrots, and celery, and place around roast in roasting pan.
- Pour the wine and stock into the pan.
- Place the roast in a 400-degree oven, and bake for 20 minutes. Then turn the oven temperature down to 300 degrees to cook the roast for the remainder of time, until the roast reaches an internal temperature of 120 degrees (at least 1.5 hours) for rare, when checked with a meat thermometer. Cook longer for desired doneness.
- Let roast sit for at least 10 minutes, then carve, and plate with au jus (juices from pan).
Chef's Note: Drain some of the fat off the au jus once the roast is fully cooked.
