Rump Roast with Vegetables Recipe
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Savory and flavorful dish for a great family dinner.
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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
: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.
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