Herbed Beef Roast With Tomato Gravy

• 2 teaspoons minced garlic
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh thyme
• 1 teaspoon pepper
• 1/8 teaspoon onion powder
• 1 (2 lb) boneless beef rump roast
• 2 cups uncooked jasmine rice
• Tomato Gravy
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (15 ounce) can beef broth
• 1 1/2 tablespoons tomato paste
• 1/4 cup buttermilk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dark brown sugar

1. Preheat oven to 325u0b0; line a 13 x 9 inch pan with foil, and coat with cooking spray.
2. Combine the mince garlic, and next 5 ingredients in a small bowl.
3. Rub mixture over rump roast; place roast in prepared pan.
4. Bake for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion reads 145u0b0 (medium rare); let stand 10 minutes.
5. Meanwhile, prepare jasmine rice according to package directions.
6. Tomato Gravy: melt butter in a small saucepan over medium heat; whisk in flour, and cook, whisking constantly, 1 minute.
7. Slowly whisk in broth; bring to a boil; whisk in tomato paste and next 3 ingredients; decrease heat, and simmer 5 minutes or until thoroughly heated.
8. To serve: cut roast in slices; serve with hot cooked rice and Tomato Gravy.

garlic, fresh rosemary, kosher salt, thyme, pepper, onion powder, boneless beef rump roast, jasmine rice, tomato gravy, butter, flour, beef broth, tomato paste, buttermilk, worcestershire sauce, brown sugar

Taken from www.food.com/recipe/herbed-beef-roast-with-tomato-gravy-421819 (may not work)