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.
I LOVE garlic! No pre-minced jars of garlic for me, I use the real stuff! I did not have a single bit of garlic growing up because my mom did not like it. I do not know how I survived, because I love the stuff now, and always have at least 3-4 heads of garlic lying around.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
Print this recipe!
2-3 pound beef rump roast, trimmed of fat
6-10 garlic cloves, peeled
6-10 sprigs of fresh rosemary
salt/pepper
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.
I hope you are enjoying your weekend! Sorry for the stress that you are under with you job. I’m sure that’s quite nerve wrecking. I’ll keep my fingers crossed that it works out for you. The roast beef looks wonderful! I probably do a roast about once a year and next time, I’ll definitely be stuffing it with garlic! Have a great weekend!
Thanks so much MJ, you too!
Oh my. That looks amazing!! I love garlic in pretty much anything! I will definitely try this recipe!!
Jealous of all your garlic, I intended to plant garlic this year, but never got around to it. Garlic Scapes are my absolute favorite thing, hard to find around here.
Jacky recently posted..Casserole Comfort {Twice Baked Cauliflower}
I’m hoping I won’t have to buy garlic for a long time!
Oh I have a roast in the freezer and garlic in the garden!
Marisa recently posted..Cannon Beach, OR
Yay!
I’m not really a big beef fan (although you wouldn’t know that from my recent post about the liver meatballs! …but I’m trying for nutrition reasons)….. this looks really good though!
Lisa recently posted..Meatballs {with beef liver}. Yes, you read that right!
Thanks Lisa! I hope you are having a good week!
Happy Birthday to your husband. I know that he must love the wonderful roast that you prepared…I would.
Karen (Back Road Journal) recently posted..A Walk On The Wild Side…Wildflowers Of Course
Thanks Karen!
I love beef roast, but I have never made it this way. I also love garlic and looked at that picture and said, that is not that much garlic…then I read that you agree
I don’t use that jarred stuff either!
Rhonda recently posted..Favorite Things #21 – Yasha From Russia
hahaha yeah, I know, this was just kind of a small roast, so it was hard to find that many spots to put the garlic inside it! I absolutely love garlic!
You had me at studded
looks yum-o-licious! Will try your version of slitting and stuffing in the fresh seasonings soon!
<3 u!!!
Happy birthday to your hubby. Ummm hmmm that roast sure does look delish. I really laughed at the your 30 minute flossing quip. Pork roast really does damage to my floss roll.
Vanessa recently posted..Love For Life: Roses and Carrot Soup
haha! At least I know it isn’t just me
I guess that is one bonus to eating vegetarian .. the money I spend on floss would be lowered!
I have never grown garlic!! I need to try that. John David just told me that he wants this for HIS birthday! lol…
Brittany (Delights and Delectables) recently posted..4 Incredible Years
hahahaha! Growing garlic really is super easy … you can actually just use the garlic that you buy in the store, separate it into cloves and plant each clove … just plant it in the fall, and then it will start to come up in the spring. It is rather frugal too, because each clove grows a head of garlic! Happy Friday!
A foolproof way to make a very tender & juicy roast is to wrap it tightly in a couple layers of tinfoil & cook it in the crockpot for 8-12 hours. No need to add liquid or anything else. I season my roast with a rub of garlic, celery seed, onion powder, pepper, worchestershire sauce & soysauce & let it sit for 12-24 hours in the fridge before wrapping it up & putting it in the crockpot. Turns out great every time & super easy!
Thanks Melissa! I will have to try that!