 | | 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.
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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 |
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