Rump Roast on a bed of Red Onions, Leeks & Red Potatoes
- Number of Servings: 8
Ingredients
One 2.75lb beef rump roast, trimmed2 tbsp. kosher salt (plus more to taste)2 tbsp. cracked pepper (plus more to taste)1 leek - white part only (more, if desired) 1/4 cup minced garlic28-oz can plum tomatoes8 red potatoes (med. sized)1/4 cup olive oil1/2 to 1 tbsp. dried herbs (any or combo of parsley, basil, oregano and/or sage)1/4 cup fresh lemon juice (juice from one lemon)
1. Preheat oven to 500 degrees.
2. Dry the meat with paper towels then rub it all over with salt and pepper, pressing gently so they adhere. Place on a rack in a roasting pan and roast for 20 minutes (until roast well-browned).
3. In a large bowl, toss the onions, leeks, garlic, tomatoes, potatoes and olive oil along with salt and pepper to taste. When the roast reaches the 20-min. mark, reduce the oven temperature to 300 degrees and remove the roast. Arrange the vegetables around the meat, and place the pan back in the oven. Roast the meat until it's done to your liking, 40 to 50 minutes for rare. To check for doneness, insert a thermometer dead-center and let sit for 5 seconds, recommended temperatures are 120 for rare, 126 for medium-rare, 130 for medium, 150 medium-well and 160 well. When the roast is done to your liking, remove it from the oven, cover loosely with foil and let set for 20 minutes.
4. While the roast is resting, toss the vegetables with the herbs and lemon juice and correct seasoning, if needed.
5. Thinly slice the roast against the grain. Place a portion of the vegetable mixture on each plate, fan the meat slices over it and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user VICDADDY.
2. Dry the meat with paper towels then rub it all over with salt and pepper, pressing gently so they adhere. Place on a rack in a roasting pan and roast for 20 minutes (until roast well-browned).
3. In a large bowl, toss the onions, leeks, garlic, tomatoes, potatoes and olive oil along with salt and pepper to taste. When the roast reaches the 20-min. mark, reduce the oven temperature to 300 degrees and remove the roast. Arrange the vegetables around the meat, and place the pan back in the oven. Roast the meat until it's done to your liking, 40 to 50 minutes for rare. To check for doneness, insert a thermometer dead-center and let sit for 5 seconds, recommended temperatures are 120 for rare, 126 for medium-rare, 130 for medium, 150 medium-well and 160 well. When the roast is done to your liking, remove it from the oven, cover loosely with foil and let set for 20 minutes.
4. While the roast is resting, toss the vegetables with the herbs and lemon juice and correct seasoning, if needed.
5. Thinly slice the roast against the grain. Place a portion of the vegetable mixture on each plate, fan the meat slices over it and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user VICDADDY.
Nutritional Info Amount Per Serving
- Calories: 399.6
- Total Fat: 14.0 g
- Cholesterol: 91.0 mg
- Sodium: 129.0 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.4 g
- Protein: 37.3 g
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