Reverse Sear Rump Roast with Roasted Root Vegetables
Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.
8 Serving(s)
Ingredients
- 1 (4.5 lb) Certified Angus Beef ® bottom round or rump roast
- 2 tbsp. kosher salt
- 1 tbsp. black pepper
- 2 tbsp. fresh minced parsley
- 2 tsp. fresh minced rosemary
- 2 tsp. fresh minced sage leaves
- 2 tsp. fresh minced thyme
- 2 tsp. granulated onion
- 1/3 cup olive oil
- 2 parsnips, peeled and cut into 1-inch pieces
- 6 red potatoes, cut into sixths
- 4 carrots, peeled and cut into 1-inch pieces
- 1 large onion, peeled and cut into 1-inch pieces
Instructions
- Preheat oven to 225°F.
- Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat bottom round roast with half of the herbed oil.
- Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
- Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
- Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.
- Slice roast thinly against the grain and serve with roasted root vegetables.
Nutrition Facts
650 Calories Per ServingFat: 33gSaturated Fat: 11gCholesterol: 175mgSodium: 1270mgCarbohydrates: 30gFiber: 5gSugars: 5gProtein: 56gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe