Rump Roast with Vegetables Recipe

Provided By
Savory and flavorful dish for a great family dinner.
Share this!
Update Servings
  • 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
Container:roasting pan, baking sheet, platter, small bowl
  • 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.
Similar Recipes
Rib Eye Roast
canola oil
Salt and pepper to taste
Top Round Beef Roast
barbecue seasoning powder
beef broth
garlic salt
olive oil
olive oil
Slow Cooker Corned Beef and Cabbage
Dijon mustard
apple juice
brown sugar
corned beef brisket
head of cabbage

Rump Roast with Vegetables Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2021 Tecstra Systems, All Rights Reserved, RecipeTips.com