1.4 kg rump roast
1 clove garlic, sliced thinly
8 sprigs thyme
¼ cup balsamic vinegar
3 sprigs rosemary
4 potatoes, halved
2 brown onions, halved
Salt & pepper
Tie roast to make the size uniform so it cooks evenly.
Place roast in a sealable plastic bag and place the garlic slices and thyme on top of it and pour the balsamic vinegar over the top. Marinate overnight.
When ready to cook, bring the beef out of the fridge for at least an hour, then brown the beef off in a frying pan with olive oil, ensuring it has an even colour on the outside, then add to a roasting pan with the potatoes and onions arranged underneath.
Add to a preheated 165°C oven and roast for 1 hour for rare roast beef or 1 hour 15 minutes for medium-rare, use a meat probe for optimal results (48°C internal temperature is perfect for rare roasts).
If you like your beef well done, don’t use this method.
After removing the roast from the oven, allow to rest for at least 30 minutes before serving.
The roast will be pink from edge to edge.