Peggy’s Roast Beef
1 Boneless Rump Roast
1/2 cup 100% pure coconut oil
1 large onion cut up any you want.
4 to 6 cloves of garlic peeled but not chopped
Place all of the above ingredients in a cast iron Dutch oven over low heat.Put the lid in place and let it cook turning only every so often to keep one spot from getting too brown. I cooked mine about five hours turning it occasionally.Remove the roast from the drippings which should be nice and brown by now.Place it on a plate. Add a little water to the drippings to make enough gravy. Turn the temperature up till the drippings begin to simmer.Mix cornstarch with water and use as a thickener. Add the slurry very slowly stirring constantly to prevent it from lumping. When the gravy is the right consistency you will know. Slice your roast across the grain and slip it back into the gravy.
I never season beef before I cook it unless I am stuffing it with garlic or peppers. As far as salt and pepper, I only season after the cooking is done and after the gravy is mixed. I only use salt and pepper to season my roast, but again, I only season just before we eat and after it is completely cooked.
Serve with mashed potatoes or rice and a veggie.