This roast beef is deliciously juicy, tasty and the rosemary gives it a great flavor. I use a cut called morcillo in Spain; in the US you can use rump roast, and in the UK topside.
I roast it until it is done on the outside and really rare and juicy in the center. I can do this because I use naturally raised beef, directly from the farm; if you can only find commercial beef, I would suggest you cook it longer.
Serves 6 – Total time 1 min
3 lbs (1.3 kg) of boneless Rump Roast (topside in the UK)
2 tbsp butter
1-2 sprigs fresh rosemary
1/2 tbsp thyme, fresh or dried
sea salt, black pepper
Start with the roast at room temperature (remove from refrigerator about 1 hour before cooking). Preheat the oven to 375°F (190°C).
In a small pan, melt the butter together with the chopped rosemary:
Leave to cool a little.
Place the beef in an oven dish, and coat it well with the rosemary butter:
Season with sea salt and some black pepper. Sprinkle with thyme.
Place in the oven and roast for about 45 minutes, or longer (up to 1h15) according to how rare or done you want it to be.
Take out from the oven, leave to rest for about 5 minutes. Then, place the beef on a cutting board, and slice with a sharp knife.
Serve right away, with French beans and roasted potatoes (skip them if you want to lose weight), or another vegetable like carrots or spinach.
I will usually eat some pickle together with the beef; other people like it with honey mustard; just pick the condiment of your choice.