Rump Roast with Vegetables


  • 1 onion - sliced into wedges
  • 2 bay leaves
  • 4 red skinned potatoes - cut into fourths
  • 4 large carrots - cut into thirds
  • 1 teaspoon(s) seasoned salt
  • olive oil to coat
  • 2 tablespoon(s) fresh rosemary - chopped
  • + 2 more ingredients
    • 1 cup(s) beef stock or broth
    • 3 ½ pound(s) rump roast

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...

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