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"The belly rules the mind."--Spanish Proverb

Rump Roast with Vegetables Recipe

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This recipe for Rump Roast with Vegetables is from The Sensational A - Z Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 red potatoes, skinned and quartered
4 large carrots, sliced into half inch slices
1 teaspoon of seasoned salt
Olive oil to coat
2 tablespoons of rosemary, chopped
1 cup of beef stock, or broth
2 bay leaves
1 onion, sliced into wedges
3 ½ pounds of rump roast
Directions:
Directions:
Preheat oven to 450º F.

Place potatoes and carrots on baking sheet covered in aluminum foil, season with salt, and sprinkle olive oil over all of roast. Sprinkle on rosemary. Place in oven, and roast for 20 minutes.

While vegetables are cooking, place rump roast into roasting pan, and season with salt and pepper. Sprinkle onions onto roast. When vegetables are done roasting, remove from oven, and place around roast in pan. Add 1 cup of beef stock/broth. Place into oven for 20 minutes, then reduce heat to 300º F., and roast for 2 to 3 hours or until meat thermometer reaches 130º F. Do not cover while cooking.

Transfer meat and vegetable to serving platter, cover with foil to keep warm until serving.
Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
3 hour and 45 minutes

 

 

 

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