Slow Roasted Beef

This slow roasting method at low
heat is good for tougher cuts of beef
the lower heat prevents any
gristle from getting too tough.
This method should not be used with
choice or prime grades of beef,
or the more tender cuts,
as slow cooking more delicate
cuts will make them mushy.
Roast beef made this way is easy,
relatively inexpensive,
and you get great leftovers
for roast beef sandwiches.

Ingredients:
3 to 3 1/2 lbs of Boneless Rump Roast
Olive oil
4 garlic cloves,peeled and slivered
Salt and pepper to taste

Directions;
Start with the roast at room temperature
Preheat the oven to 375 degrees F.
With a sharp knife make small incisions around the roast.
Place a sliver of garlic into each incision.
Take a tablespoon or so of olive oil
and spread all around the roast.
Sprinkle around the roast with salt and pepper.
Place the roast directly on an oven rack, fat side up,
with a drip pan on a rack beneath the roasting rack.
This arrangement creates convection in the oven
so that you do not need to turn the roast.
The roast is placed fat side up so that as the fat
melts it will bathe the entire roast in its juices.
Brown the roast at 375 degrees F. for 1/2 hour.
Lower the heat to 225 degrees F.
The roast should take somewhere from
2 to 3 hours additionally to cook.
When the roast just starts to drip
its juices and it is brown on the outside,
Let the roast rest for at least 15 minutes,
tented in aluminum foil to keep warm,
before carving to serve.