Herbed Beef Roast With Tomato Gravy

Vegetable cooking spray 
2 tsp minced garlic 
2 tsp chopped fresh rosemary 
2 tsp kosher salt 
1 tsp chopped fresh thyme 
1 tsp pepper 
1/8 tsp onion powder 
2 lbs boneless beef rump roast 
2 cups uncooked jasmine rice 
tomato gravy 

Preheat oven to 325. Line a 13 x 9” pan with heavy duty aluminum foil, and coat with cooking spray. Combine minced garlic and next 5 ingredients in a small bowl. Rub garlic mixture over rump roast. Place roast in prepared pan. Bake at 325 for 1 hour and 10 minutes or until meat thermometer inserted in thickest portion registers 145. Let stand 10 minutes. Meanwhile, prepare jasmine rice according to package directions. Cut roast into slices, serve with hot cooked rice and tomato gravy. Serves 8. 

Herbed Chuck Roast 

Prepare as directed in step 1. Substitute 1 (2 lb) boneless chuck roast, trimmed, for rump roast, combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add ¾ cup beef broth to pan. Bake, covered, at 350 for 2 hours and 10 minutes or until fork tender. Let stand 10 minutes. Proceed with recipe as directed in step 4. 

Tomato Gravy 

2 tbs butter 
2 tbs all purpose flour 
1 can (15 oz) beef broth 
1 ½ tbs tomato paste 
¼ cup buttermilk 
1 tbs Worcestershire sauce 
1 tsp dark brown sugar 

Melt butter in a small saucepan over medium heat, whisk in flour, and cook, whisking constantly, 1 minute. Slowly whisk in broth, bring to a boil. Whisk in tomato paste and next 3 ingredients, reduce heat, and simmer 5 minutes or until thoroughly heated. Makes 2 cups.