BEEF ROAST WITH ROASTED VEGETABLES

Beef Roast with Roasted Vegetables image

Provided by Lauren Conforti @Hutt5asl

Categories Beef

Number Of Ingredients 10

4 1/2 pound(s) beef rump roast
5-6 medium baking potatoes, cut up into bite-sized chunks
3 - carrots, cut into coins
3 stick(s) celery, chopped
to taste: - garlic, chives, dried minced onion, salt & pepper
- olive oil
- parsley flakes
1/4 cup(s) red wine (for gravy)
1/2 cup(s) warm water
1-2 tablespoon(s) corn starch

Steps:

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.