Herbed Beef Roast With Tomato Gravy

Ingredients

• 2 teaspoons rosemary fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2 teaspoons garlic minced
• 8 servings tomato gravy 
• 2 cups jasmine rice uncooked
• 2 teaspoons kosher salt 
• 0.1 teaspoon onion powder 
• 1 teaspoon pepper 
• 2 lb beef rump roast boneless trimmed

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil

Directions

1. Preheat oven to 32
2. Line a 13- x 9-inch pan with heavy-duty aluminum foil, and coat with cooking spray.
3. Combine minced garlic and next 5 ingredients in a small bowl. Rub garlic mixture over rump roast.
4. Place roast in prepared pan.
5. Bake at 325 for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145 (medium rare).
6. Let stand 10 minutes.
7. Meanwhile, prepare jasmine rice according to package directions.
8. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.
9. Herbed Chuck Roast: Prepare recipe as directed in Step Substitute 1 (2-lb.) boneless chuck roast, trimmed, for rump roast; combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned.
10. Place in prepared pan. Rub minced garlic over top of roast.
11. Add 3/4 cup beef broth to pan.
12. Bake, covered, at 350 for 2 hours and 10 minutes or until fork-tender.
13. Let stand 10 minutes. Proceed with recipe as directed in Step