There are many different cuts of beef that you can roast, rump is one cut that often gets bad press, but it’s actually a very tasty cut and roasts incredibly well.

I served this with creamed spinach, duck fat roast potatoes and a gravy made with the pan juices, but it could easily go with some Yorkshire puddings (and gravy) or if you want to be a bit fancier instead of the gravy a béarnaise sauce.

Prep time	Cook Time	Rest Time	Total
10 mins	~65 Mins	30 mins	105 mins

Serves?	Gluten Free Tip
Depends on the carnivore status of the diners, I’ve got a mate who can put away 1kg of beef in one sitting but it should feed at least six	Use gluten free flour and substitute the Worcestershire Sauce with a GF soy sauce

Ingredients:
1.5kg Beef Rump Roast
2 x brown onions peeled and thickly sliced
1 whole head of garlic
500ml beef stock
Salt and Pepper
2x tbsp Flour
150ml red wine
3 x tsp Mustard (wholegrain, English, Dijon it’s a matter of taste)
Splash Worcestershire Sauce

Method:

1. Preheat oven to 225°c
2. Arrange the onion slices in the bottom of a roasting tin, the same shape as the piece of beef
3. I generally tie my roast beef out of habit, but with this size piece of rump, it’s not really necessary.
4. Coat beef with a generous helping of salt and a little pepper, don’t be afraid of the salt, but don’t get carried away also.
5. Place the beef of top of the onions and put in the lower centre of the oven roast for 25 mins
6. Slice the top of the head of garlic so that you can just see the inside of the cloves, place on tin foil, drizzle the top with olive oil and wrap up the head in the tin foil.
7. After 20 mins, reduce the temperature to 160°c and place the garlic head wrapped in tin foil in the tray.
8. This size piece of rump will cook very quickly and will probably only need another 35-40 mins in the oven. I take it out when the internal temperature is 48°c and then rest it for at least 30 mins (the temperature will rise a few degrees while resting) this gives a nice medium rare, see photos below and adjust time/temp accordingly.
9. While the beef is resting, spoon out most of the fat from the roasting tin and put in on the stove as a medium-high heat, unwrap the garlic head and squash it with the back of a wooden spoon, so that the paste like garlic oozes out. Add the flour and mustard to the pan and stir in to the onions and garlic.
10. Once the pan is hot and everything is browning well, throw in the wine stire and let it reduce for 30 seconds or so, then add a quarter of the stock.
11. As the gravy thickens, gradually add more stock until it’s all in and add the Worcestershire sauce.
12. Strain through a sieve into a saucepan and if needed, reduce further, if not, just keep warm until you are ready to serve.
13. Once the beef has rested, slice and serve with the gravy and sides (see my suggestions above).