- 1 rump roast
- fresh garlic cloves
- 3 tbsp. butter or margarine and 1 tbsp dry mustard OR prepared Dijon mustard
- salt to taste
- fresh-ground pepper
Rub the roast all over with the garlic, or make small slits in the fat of the roast with a steak knife and insert slivers of garlic in the slits. Combine butter and dry mustard OR use prepared Dijon mustard--spread the mustard paste on the lean, fat-free parts of the beef. Prepare more mustard paste if you need it to cover a bigger roast. Place on a rack in a roasting pan.
Preheat oven to 350 degrees F. Roast the beef to medium-rare, 15 minutes per pound (longer if you like your beef more well-done.) Take the roast out of the oven, remove the roast to a serving platter or cutting board, sprinkle with salt, let stand before slicing.
Skim off the fat in the roasting pan and place the rest of the juices in a pan over medium heat. Sprinkle in 2 tbsp of flour and whisk the gravy. While whisking, add enough water (or water from vegetables you might be cooking) to make a smooth gravy. Stir in salt and pepper to taste.
