Name: Herb-Crusted Rump Roast with Roasted Vegetables
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 1 serving
Ingredients: 8 oz Rump roast; 0.5 tbsp Olive oil; 1 cup Carrots; 1 cup Brussels sprouts; 1 tsp Dried rosemary; 1 tsp Dried thyme; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

471 calories

Protein: 50g; 41% of calories
Carbs: 23g; 19% of calories
Fat: 21g; 40% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 1 hr 15 min

Preheat your oven to 325°F.
In a small bowl, combine the dried rosemary, dried thyme, garlic powder, sea salt, and black pepper.
Pat the rump roast dry with a paper towel and rub with 0.25 tablespoons of olive oil followed by the herb seasoning mixture.
Prepare the vegetables by tossing the chopped carrots and halved Brussels sprouts with the remaining 0.25 tablespoons of olive oil.
Place the seasoned roast in the center of a roasting pan and arrange the vegetables in a single layer around the meat.
Roast for 65 minutes or until the internal temperature reaches 135°F for medium-rare.
Remove the pan from the oven and transfer the roast to a cutting board, letting it rest for 10 minutes before slicing thinly against the grain.

Nutrition

Ingredients

Instructions

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