Rump Roast with Root Vegetables
This pot roast is made particularly moist and juicy by the addition of six different vegetables that cook with the meat. This one-pot dinner deserves a particularly good whole wheat bread or dinner rolls.
  • 3 garlic cloves, crushed through a press
  • 1-1/2 teaspoons rosemary, crumbled
  • 1-1/2 teaspoons coarsely cracked black pepper
  • 1 teaspoon salt
  • One 2-pound well-trimmed beef rump roast
  • 1-1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1-1/2 pounds small red-skinned potatoes, cut into 3/4-inch wedges
  • 2 large onions, cut into 1/2-inch wedges
  • 3 large carrots, cut into 1-inch chunks
  • 3 medium parsnips, cut into 1-inch chunks
  • 2 large celery stalks, cut into 1/2-inch pieces
  • 1/2 cup chicken or beef broth
  • 1 tablespoon extra-virgin olive oil

1. Preheat oven to 375°F.

2. In small bowl or cup, combine garlic, rosemary, 1 teaspoon of pepper and 1/2 teaspoon of salt. Rub mixture over roast.

3. Place sweet potatoes, red potatoes, onions, carrots, parsnips and celery in large roasting pan. Drizzle with broth and olive oil and remaining 1/2 teaspoon each pepper and salt. Toss to mix.

4. Place roast on top of vegetables and roast 1 hour and 15 minutes, stirring vegetables occasionally, or until meat is rare (135°F on a meat thermometer).

5. Transfer roast to a platter and set aside, loosely covered.

6. Continue roasting vegetables, turning occasionally, 15 to 20 minutes, or until lightly browned and tender.

7. Transfer vegetables and pan juices to a large platter. Carve meat into thin slices and arrange on platter; pour any juices from cutting board over meat.

Nutritional Information
Per serving: 381 calories, 8.1g total fat, 2.2g saturated fat, 3.8g monounsaturated fat, 0.5g polyunsaturated fat, 7.5g dietary fiber, 30g protein, 48g carbohydrate, 66mg cholesterol, 444mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B12, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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