Rump Roast with Garlic and Parsley Potatoes

Rump Roast with Garlic and Parsley Potatoes

Makes 4-6 servings

Ingredients

  • 1 4-5 lb beef rump roast
  • 2-3 cloves garlic, minced
  • 4 medium red potatoes
  • Parsley flakes

Directions

  1. Rub roast with garlic cloves. Put a little bit of water in pan. Boil potatoes for about 4-6 minutes.
  2. When cool enough to handle, cut potatoes into fourths and place around roast. Sprinkle potatoes with parsley flakes.
  3. Roast at 325 degrees for 20-26 minutes per pound for rare, 26-30 minutes for medium, or 33-35 minutes for well done.