Herbed Beef Roast With Tomato Gravy

Southern Living

• Ready In: 1 hr 50 mins
• Serves: 8

Ingredients

• 2  teaspoons  minced garlic
• 2  teaspoons  chopped fresh rosemary
• 2  teaspoons kosher salt
• 1  teaspoon  chopped fresh thyme
• 1  teaspoon pepper
• 1⁄8 teaspoon onion powder
• 1 (2 lb)  boneless beef rump roast
• 2  cups  uncooked  jasmine rice

• Tomato Gravy

• 2  tablespoons butter
• 2  tablespoons all-purpose flour
• 1 (15 ounce) can beef broth
• 1 1⁄2 tablespoons tomato paste
• 1⁄4 cup buttermilk
• 1  tablespoon Worcestershire sauce
• 1  teaspoon dark brown sugar

Directions

1. Preheat oven to 325°; line a 13 x 9 inch pan with foil, and coat with cooking spray.
2. Combine the mince garlic, and next 5 ingredients in a small bowl.
3. Rub mixture over rump roast; place roast in prepared pan.
4. Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145° (medium rare); let stand 10 minutes.
5. Meanwhile, prepare jasmine rice according to package directions.
6. Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
7. Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
8. To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.