Roast Beef with Roasted Root Vegetables
Tying the roast will help the meat keep its shape and cook evenly. You can find kitchen twine in most grocery stores.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 40 minutesDifficulty: Medium
- 3 lb. rump roast
- 1 Tbsp. salt
- 1 tsp. ground black pepper
- 2 Tbsp. vegetable oil, divided
- 1 lb. baby carrots
- 1 lb. small parsnips, peeled and sliced in half lengthwise
- 1 large yellow onion, peeled and diced
- 1 Tbsp. Dijon mustard
- 3 medium Yukon gold potatoes, scrubbed and quartered
- 1 Tbsp. butter
- Preheat oven to 350ºF. Tie roast with kitchen twine at 1" intervals, trimming ends of twine. Season roast all over with salt and pepper.
- In a large roasting pan over medium-high heat, heat 1 tablespoon oil until it shimmers. Add onion, coat with oil, and push to the edges of the pan. Using tongs, place the meat in the pan and sear all over until well-browned, about 5–8 minutes. Remove pan from heat and spread the mustard over the roast. Add carrots, parsnips, onion, and potatoes to the pan.
- Place the roasting pan in the oven for 1 hour. Check the temperature of the meat. When the internal temperature reaches 130ºF (for medium-rare), remove from the oven. The roast may need another 15-30 minutes. When the roast is at the correct temperature, remove from the oven and transfer the meat to a platter. Let it rest for 15 minutes.
- Move the potatoes, parsnips and carrots to a baking sheet; toss with the remaining tablespoon of oil and return to the oven until crispy and brown, about 15 minutes. Move to the platter with the roast; tent with foil and keep warm.
- Skim off and discard the fat from the pan juices and onion. Bring to a boil over medium-high heat; reduce the heat and simmer for 5 minutes, and then whisk in the butter 1 teaspoon at a time. Pour into a gravy boat to serve with the roast.