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Rump Roast with Carrots and Potatoes
Serves 8 |
A seriously delicious roast that doesn't take a lot of time.
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Ingredients:
| 4 carrots, (peeled and cut crosswise into thirds) |
| 4 red potatoes, (quartered) |
| Olive oil |
| Salt, (to taste) |
| Ground black pepper, (to taste) |
| 2 tablespoons rosemary, (fresh, chopped) |
| 3 1/2 lb. rump roast |
| 1 yellow onion, (quartered) |
| 1 cup beef broth |
| 1 bay leaf |
Directions:
- Preheat oven to 450° F.
- Place carrots and potatoes on a foil-lined baking sheet. Drizzle with olive oil then sprinkle with salt and pepper; toss to coat. Sprinkle vegetables with rosemary. Place vegetables in oven and cook for 20 minutes.
- While vegetables are cooking, place rump roast in a roasting pan then season with salt and pepper.
- Arrange onion pieces around rump roast. Once carrots and potatoes have cooked, place them around rump roast.
- Add beef broth and bay leaf to roasting pan.
- Place in oven and cook, uncovered, for 20 minutes. Reduce heat to 300° F and cook uncovered, until meat thermometer registers 130 degrees for medium-rare.
- Transfer meat and vegetables to a serving platter; cover loosely with foil to keep warm until ready to serve.
- Discard bay leaf.
| Cooking Method: | Bake |
| Course: | Dinner |
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