Medium Rare Rump Roast with Pan Gravy

Ingredients

• 13.2 lb Rump roast(1450g)
• 21.5 cup Beef broth(360g)
• 31 tablespoon Oil(14g)
• 41 tablespoon Flour(8g)
• 51 teaspoon Salt(6g)
• 60.5 teaspoon Pepper(1g)
• 70.5 teaspoon Onion powder(1.5g)
• 80.5 teaspoon Garlic powder(1.5g)

Instructions

1. 1Preheat oven to 500°F (260°C).
2. 2Place the rump roast in a roasting pan.
3. 3Roast in the oven at 500°F for 16 minutes.
4. 4Turn off the oven and leave the roast inside for 2 hours without opening the oven door.
5. 5Remove the roast and let it rest before slicing.
6. 6Pour pan drippings into a saucepan.
7. 7Add about half a cup of beef broth and 1 tablespoon of oil to the pan.
8. 8Add 1 tablespoon of flour and whisk to combine.
9. 9Gradually add about 1 cup of beef broth, whisking until smooth.
10. 10Season the gravy with salt, pepper, onion powder, and garlic powder to taste.
11. 11If the gravy is too thick, add more beef broth as needed.
12. 12Slice the roast and serve with the pan gravy.