Garlic Crusted Rump Roast with Sage Gravy

Posted by francis keyser Monday, September 17, 2012
Taste Level: VGR
Cost: $20 and under
Serves: 8-10
Prep Time: 10-15 min.
Cook Time: 1 hour 20 min.
Difficulty: 1

We had a roast that our friends at KT beef gave us and I decided to just make a simple roast.  Because really what better way is there to have a roast than when it has been roasted?  Not many that I can think of.  But just because you are going to make something so classic does not mean you can not spice it up a bit!  Enjoy this Garlic clove Crusted Rump Roast with Sage Gravy!

Ingredients:
1 (2.5-3 lb) rump roast (room temp.)
4-5 green onions (chopped)
3/4 cup beef broth
3/4 cup red wine
1 tbsp olive oil

Rump Rub
7 green garlic cloves
2 tsp kosher salt
1 tbsp fresh crack pepper
1/2 tsp hot paprika
1/2 tsp cayenne
2 tbsp olive oil

Gravy
(All the drippings from roast)
3 tbsp flour
3 tbsp half and half
3 tbsp crisped bacon bits
2 tbsp fresh sage
kosher salt (to taste)
fresh crack pepper (to taste)

Rub
In a small bowl use a potato masher to mush garlic, pepper, cayenne, paprika,salt and olive oil together into an even paste.

Roast
Pre-Heat the oven to 500 degrees.

Using a fillet knife make five ¼ inch deep slits across the top of the roast.  Fill these slits with the garlic paste.  Once the slits are full rub the remaining paste over the rest of the roast.

Put the Roast into a cast iron Dutch oven that has been coated with olive oil and sear for 20 minutes (rotate about every 4 minutes with tongs to get an even browning.) Add your beef broth/red wine mixture and onions to the Dutch oven, then turn the temperature down to 275 degrees and cook for 20 minutes per lb for rare. Remove roast from the Dutch oven when desired doneness is reached and slice. (Move the dutch oven to the stove top and turn the heat to medium low.)

Gravy
Move dutch oven to stove top burner and turn heat to medium.  When the liquid starts to bubble scrape the bottom of dutch oven with wooden spoon and then whisk in half and half and flour. Add sage, salt and pepper, then cook down until thickened to your liking (add a little water if you want it thinner.)

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