I’m honestly not the biggest fan of beef. Especially beef roasts. It seems like they are always tough (maybe that is just the way they are cooked?) and I can never eat them without having to floss my teeth for at least 30 minutes afterwards! Give me pork, chicken, or turkey, and I will always pick that over beef! So this last weekend, I gave my hubby some options on what he wanted for his birthday dinner, and he chose beef! Particularly garlic studded beef roast! (I think he liked the garlic studded part
So beef it was.
And lots of garlic.
In my opinion, that actually doesn’t qualify as a lot of garlic.
This year, I planted so much garlic in my garden! It really is coming up and looking good! This picture was from about a month ago, I need to take some more recent pictures of it! Last fall when I planted it, I actually had a fox come in and eat a whole section of my garlic before the ground froze!! So I have one section missing. But, we also have one fox with some serious garlic breath!
However, back to the mission at hand – the roast! You basically just cut slits in the roast, and stick in garlic cloves and rosemary sprigs, and then bake it in a tomato/wine mixture. I could not believe how flavorful this roast was! So amazingly good!
Garlic Studded Beef Rump Roast
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2-3 pound beef rump roast, trimmed of fat
6-10 garlic cloves, peeled
6-10 sprigs of fresh rosemary
1 tbsp olive oil
2 carrots, peeled and diced
2 stalks celery, diced
1 medium onion, peeled and diced for 10-15 pearl onions, peeled
1 – 15oz can stewed tomatoes
1 cup red wine
First, preheat a large skillet or pan or Dutch oven over medium high heat, and preheat the oven to 350 degrees.
Trim the roast of any extra fat, and place on a cutting board.
Cut random slits in the roast, about 1- 1 1/2 inches deep, and stuff in a garlic clove and sprig of rosemary. My roast was about 2.5 pounds, and I used 6 garlic cloves/rosemary sprigs, 1-2 in each side of the roast.
Season the roast well with salt and pepper. Add 1 tbsp olive oil to the skillet, and brown the roast on all sides.
Once all sides are browned, add the stewed tomatoes (juice and all), and carrots, celery and onions, and the wine.
Place the lid on the skillet, and put in your preheated oven.
Cook 1 1/2 – 2 hours, taking the roast out, and flipping it over every 30 minutes or so, so the juice will evenly soak into the roast.
While it is cooking, enjoy the pretty night sky. oooooo…. ahhhhh……
And yell at your neighbors … I mean really, you have to have a huge outdoor light so I can’t even see the stars??? I mean we live in the mountains, obviously we like looking at the sky!
(just kidding .. the neighbors are great!!)
Take it out of the oven, plate it up and be prepared to be amazed.
Oh, hi steam!
Although I was too hungry to wait and take pictures, cutting into the roast and seeing little pieces of garlic and rosemary was like a Christmas present!
The flavors of the wine and tomato mixture, soaking into the roast, was really a-maz-ing. And if I am saying a beef roast was amazing, it totally was!
This is being shared on Full Plate Thursday.