Beef Roast with Roasted Vegetables
By
Lauren Conforti
@Hutt5asl
1
I made this using a 4 1/2 lb roast, with which we made 4 meals. But roasting this with the vegetables was delicious!
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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4 1/2 lbbeef rump roast
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5-6 mediumbaking potatoes, cut up into bite-sized chunks
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3carrots, cut into coins
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3 stickcelery, chopped
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to taste:garlic, chives, dried minced onion, salt & pepper
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·olive oil
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·parsley flakes
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1/4 cred wine (for gravy)
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1/2 cwarm water
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1-2 Tbspcorn starch
How to Make Beef Roast with Roasted Vegetables
- Preheat oven to 400 degrees. Spray a roasting pan lightly with non-stick spray.
- In the roasting pan, place the roast in the center. Surround it with all the veggies.
- Sprinkle on the veggies: parsley, minced onion, garlic, then drizzle generously with olive oil.
- Season the roast generously with garlic, chives, minced onion (I used Tastefully Simple's "Garlic Garlic" seasoning which has these in it), salt & pepper.
- Add about 1/2 cup water in the pan. Roast in oven for 2 hours, uncovered.
- 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).
- 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.
- 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.
- ** 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.
