Life is busy, but that doesn’t mean you have to eat poorly to keep up with your family’s busy schedule. The best meals are the ones that taste like you slaved all day, but actually take just a few minutes of work. This roast recipe is so fast, easy, and delicious, it’s sure to become a staple in your meal rotation.
Fast, Easy and Gluten Free…Believe It!
Besides being delicious, it’s got the added bonus of being gluten free if any of your family members are sensitive to gluten.
Roast Beef or French Dip – Mix It Up
The delicious au jus can be used to pour over the meat and a side of mashed potatoes or, hold onto your hats, add a few buns and some slices of cheese and serve it as a French dip sandwich drenched in the rich and flavorful au jus. Either way, this tender, tasty treat is sure to elicit encore requests.
- 2-3 lb Boneless Rump Roast or McGonigle’s Signature Loin Point Roast
- 1 pint cherry or grape tomatoes
- extra virgin olive oil
- salt & pepper
- dried rosemary
- 4-5 garlic cloves, cut into slivers
- 15 oz. can beef broth
Preheat oven to 350 degrees then add tomatoes to the bottom of a roasting pan or large baking dish and toss with a drizzle of extra virgin olive oil, salt, and pepper. Place roasting rack inside pan, or fold three pieces of foil to mimic a rack (see picture in post.)
Pierce meat all over with a small knife and insert garlic slivers. Rub outside with extra virgin olive oil, a generous amount of salt and pepper, and a teaspoon or two of dried rosemary then place on top of rack. Roast for 30-60 minutes, depending on the size of the roast and desired level of doneness. A 2-1/2 lb. roast took 40 minutes to reach an internal temperature of 125 degrees when tested with an instant-read thermometer, which yielded medium-rare beef after resting.
Let meat rest for at least 15 minutes before carving very thin and against the grain.
Au Jus Recipe:
While beef is resting remove tomatoes to a plate then set aside. Pour juices from roasting pan into a small saucepan then add up to a can of beef broth and simmer until slightly reduced. Serve roasted tomatoes and au jus sauce with sliced beef, or pile into a bun with melted swiss or provolone cheese and caramelized onions, and dip into au jus sauce.