Beef Roast with Roasted Vegetables

Lauren Conforti

By
@Hutt5asl

I made this using a 4 1/2 lb roast, with which we made 4 meals. But roasting this with the vegetables was delicious!


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Ingredients

4 1/2 lb
beef rump roast
5-6 medium
baking potatoes, cut up into bite-sized chunks
3
carrots, cut into coins
3 stick
celery, chopped
to taste:
garlic, chives, dried minced onion, salt & pepper
olive oil
parsley flakes
1/4 c
red wine (for gravy)
1/2 c
warm water
1-2 Tbsp
corn starch

Directions Step-By-Step

1
Preheat oven to 400 degrees. Spray a roasting pan lightly with non-stick spray.
2
In the roasting pan, place the roast in the center. Surround it with all the veggies.
3
Sprinkle on the veggies: parsley, minced onion, garlic, then drizzle generously with olive oil.
4
Season the roast generously with garlic, chives, minced onion (I used Tastefully Simple's "Garlic Garlic" seasoning which has these in it), salt & pepper.
5
Add about 1/2 cup water in the pan. Roast in oven for 2 hours, uncovered.
6
Test veggies and the roast at this point. When done, veggies should be fork tender & roast should have internal temp of at least 145 degrees, if not continue baking for 1/2 more. If the roast is getting too dark on top, cover with lid to roasting pan (or foil).
7
When done, remove roast to platter, let sit for 5-10 minutes before slicing. (We used about 1/4 of the roast for a meal). Place roasted veggies in a bowl.
8
Add 1/4 cup red wine to deglaze roasting pan. Add all drippings to small saucepan. In 1/2 cup warm water, dissolve 1-2 tablespoons corn starch for thickening & add to drippings. Heat till thickened.
9
** The remaining roast can be divided up for 2 or 3 more meals later & put in the freezer. I sliced some up for steak sandwiches, used some for beef stew, etc.

About this Recipe

Course/Dish: Beef, Vegetables, Potatoes, Roasts
Other Tag: Healthy