Juicy Roast Beef - cooking recipe

Ingredients

3 - 3 1/2 lbs boneless beef rump roast
1 tablespoon olive oil
8 slices garlic
2 teaspoons salt, divided
2 teaspoons pepper, divided
1/4 cup water
1/4 cup red wine
1 tablespoon cornstarch

Preparation

Preheat oven to 375\u00b0F.
Roast needs to start at room temperature (leave out two hours prior to cooking).
With a sharp knife make 8 small incisions around the roast.
Place a sliver of garlic in each one.
Take a tablespoon of olive oil and rub all over roast.
Sprinkle salt and pepper on roast.
Place roast on oven rack fat side up, with a drip pan on a rack beneath the roasting rack.
Brown roast for half an hour at 375\u00b0F.
Lower heat to 225\u00b0F and cook for an additional 2 to 3 hours.
When the roast starts to drip juices and it is brown on the outside check the temp with meat thermometer.
Pull the roast out of oven when the inner temperature reaches between 135 and 140\u00b0F.
Let roast sit for 15 minutes before carving.
FOR GRAVY.
Remove pan from oven and place on stove top at a medium heat.
Add water and red wine or beef stock to pan.
Loosen drippings from pan.
Dissolve a tablespoon of cornstarch in a little water and add to pan.
Stir quickly to thicken gravy and reduce lumping.
You can add a little butter if there wasn't much fat from roast.
Salt and pepper to taste.