Recipes - print - Rump Roast with Vegetables

Rump Roast with Vegetables - Recipe

Savory and flavorful dish for a great family dinner.
view recipe online: https://www.recipetips.com/recipe-cards/t--3063/winter-squash-spoon-bread.asp
Rump Roast with Vegetables Recipe
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
Servings: 8
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