-
1
Let meat stand at room temp for about an hour (if possible).
-
2
From the fat side of the roast (rumps usually have a layer of fat on one side - also known as the top side), cut a slit about halfway through the meat, and insert one clove garlic.
-
3
Repeat for remaining cloves, spreading out over the roast.
-
4
For a 2-3 pound roast use 2 cloves garlic, for 3-4 pounds use 3 cloves, etc.
-
5
Generously cover all sides of the roast with pepper, salt, and granulated garlic.
-
6
By the way, when I say generous, I mean really really cover it, almost l like a crust of spice.
-
7
Hint: fresh ground cracked pepper is best, but any black pepper will work.
-
8
Peel onion and cut in half.
-
9
Place onion and celery in bottom of a roasting pan (DO NOT add any liquid - pan and veggies should be dry).
-
10
Cover with rack.
-
11
Place roast on rack, fat side up.
-
12
Bake at 325 degrees for a half hour per pound.
-
13
This will bring the meat to medium-rare to medium.
-
14
If you want it more done, just 5 minutes per pound.
-
15
Move meat to a platter and let stand for at least 5 minutes before carving.
-
16
You can cover it with foil to keep it warm, but that can result in the meat continuing to cook a bit, making it a tad more done.
-
17
Its important to let it stand, as this helps the juices redistribute.
-
18
Gravy.
-
19
Place roasting pan on top of stove and add about 2 cups water.
-
20
Leave the onions and celery in while it heats.
-
21
Stir a bit, the bits on the bottom of the pan will start to loosen up (this is called deglazing).
-
22
You can add more water if you need more gravy, just do it a bit at a time, then taste after each addition, making sure it still has a good flavor.
-
23
Also youll probably need to salt it a bit.
-
24
If you want thickened gravy, put one tablespoon cornstarch in a small glass and add about 1/4 cup water and stir till mixed, then add to the roasting pan.
-
25
Stir continuously until thickened over medium heat.
-
26
Youll notice after first adding cornstarch that the color will lighten - just stir, and continue heating, the gravy will return to a dark color once the cornstarch is fully heated.
-
27
It takes about five minutes to thicken - most cooks say that any thickening agent (flour, corn starch etc) has not fully thickened until it reaches boiling.
-
28
I dont know that I always bring this to a boil, but probably close.
