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Rump Roast with Vegetables Recipe

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Savory and flavorful dish for a great family dinner.
Directions
  • Preheat oven to 450°.
  • Place cut potatoes and carrots on baking sheet that has been covered in foil, season with salt and sprinkle olive oil over all.
  • Mix to evenly coat.
  • Sprinkle on rosemary.
  • Place in the oven and roast for 20 minutes.
  • Meanwhile, place the rump roast in roasting pan.
  • Season with salt and pepper.
  • Sprinkle onions around roast.
  • After vegetables have roasted for 20 minutes, place around roast in roasting pan.
  • Add one cup of beef broth.
  • Roast at 450° for another 20 minutes then reduce heat to 300° and roast meat and vegetables until a meat thermomenter registers 130° for medium/rare meat and vegetables are golden. Do not cover while cooking.
  • Transfer meat and vegetables to a serving platter, cover loosely with foil to keep warm until serving.
Container: roasting pan, baking sheet, platter, small bowl
Serving Description: 2, 1/2 inch slices
Servings: 8
Enter desired servings   Change Servings
Ingredients
- 4 red skinned potatoes - cut into fourths
- 4 large carrots - cut into thirds
- 1 teaspoon seasoned salt
olive oil to coat
- 2 tablespoons fresh rosemary - chopped
- 1 cup beef stock or broth
- 2 bay leaves
- 1 onion - sliced into wedges
- 3 1/2 pounds rump roast

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