Rump Roast | Topside Roast

Ingredients:
1.5–2kg Mugavin Beef rump or topside roast

3 cloves garlic, sliced

3–4 sprigs rosemary

4–5 sprigs thyme

2 tbsp olive oil

2 tsp sea salt

1 tsp cracked black pepper

Method:

Bring to room temp – Remove from fridge 1 hour before cooking.

Preheat oven to 220°C (200°C fan).

Using a small knife, make small incisions all over the beef. Insert slices of garlic and small sprigs of thyme and rosemary into the holes.

Rub with olive oil, salt and pepper.

Place on a rack over a tray.

Roast at 220°C for 20 minutes to develop colour.

Reduce the heat to 180°C and cook:

Approx. 20 minutes per 500g for medium.

Use a thermometer if possible:

Remove at 55–58°C (it will rise to ~60°C resting).

Rest loosely covered for 20 minutes minimum.

Slice against the grain.

Serve with gravy and roast veggies