3 to 3 1/2 pounds(1.3 to 1.6 kg) boneless rump roast (pick an end cut with a layer of fat, if you can)
1tablespoonextra virgin olive oil
8-10 slivers garlic (3 to 4 cloves, sliced in half or into thirds)
Salt and pepper
For the gravy:
Red wine, water, and/or beef stock
1 tablespooncornstarch
INSTRUCTIONS:
Salt the roast and let it come to room temp:
Preheat the oven to 375°F (190°C).
Insert slivers of garlic into the roast: Pat the roast dry with paper towels. Use the tip of a sharp knife to make 8 to 10 small incisions around the roast. Put a sliver of garlic into each cut.
Rub the roast with olive oil, then season: Rub olive oil all over the roast. Sprinkle it all around with salt and pepper.
