Beef Roast with Roasted Vegetables
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- 4 1/2 lb
- beef rump roast
- 5-6 medium
- baking potatoes, cut up into bite-sized chunks
- 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
1Preheat oven to 400 degrees. Spray a roasting pan lightly with non-stick spray.
2In the roasting pan, place the roast in the center. Surround it with all the veggies.
3Sprinkle on the veggies: parsley, minced onion, garlic, then drizzle generously with olive oil.
4Season the roast generously with garlic, chives, minced onion (I used Tastefully Simple's "Garlic Garlic" seasoning which has these in it), salt & pepper.
5Add about 1/2 cup water in the pan. Roast in oven for 2 hours, uncovered.
6Test 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).
7When 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.
8Add 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.