How in the hell to you achieve the perfect roast beef?
My mom knows a lot about cooking beef. She knows all of the cuts and what to do with them. This must have something to do with growing up at a time where people went to their local butchers for meat instead of a supermarket. We typically use a rump roast when making roast beef. You can also use a round roast or a sirloin tip with these instructions. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents any gristle from getting too tough. This method should not be used with choice or prime grades of beef, or the more tender cuts, as slow cooking more delicate cuts will make them mushy. Roast beef made this way is easy, relatively inexpensive, and you get great leftovers for roast beef sandwiches. 3 to 3 1/2 lbs of Boneless Rump Roast (pick a end cut with a lot of fat marbling) Olive oil 8 slivers of garlic Salt and pepper You will need a meat thermometer For the gravy: Red wine, water, and or beef stock corn starch Start with the roast at room t
