Herbed Beef Roast With Tomato Gravy - cooking recipe

Ingredients

2 teaspoons minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons kosher salt
1 teaspoon chopped fresh thyme
1 teaspoon pepper
1/8 teaspoon onion powder
1 (2 lb) boneless beef rump roast
2 cups uncooked jasmine rice
Tomato Gravy
2 tablespoons butter
2 tablespoons all-purpose flour
1 (15 ounce) can beef broth
1 1/2 tablespoons tomato paste
1/4 cup buttermilk
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar

Preparation

Preheat oven to 325\u00b0; line a 13 x 9 inch pan with foil, and coat with cooking spray.
Combine the mince garlic, and next 5 ingredients in a small bowl.
Rub mixture over rump roast; place roast in prepared pan.
Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145\u00b0 (medium rare); let stand 10 minutes.
Meanwhile, prepare jasmine rice according to package directions.
Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.