Rosemary and Garlic Beef Roast
4 lb beef rump roast
4 – tbs. garlic powder
2 – tbs. sea salt
1 – tbs. black pepper
2 – tbs. crushed rosemary
olive oil
Mix together spices and just enough oil to make a thin paste. Rub paste on beef and refrigerate overnight. An hour before cooking, take the beef out of the refrigerator and let it sit at room temperature. Preheat oven to 325 degrees. Scrape off most of the paste before placing beef in oven. Cook until the internal temperature is 130 degrees or about an hour and a half. Allow meat to rest for 10 minutes before cutting. Serve with chile rellenos and mustard greens. Enjoy.
Bassman
Dirty Bourbon River Show 
Comments
Trackbacks & Pingbacks
No incoming links found yet.