Monday, October 25, 2010
LinKev's Beefy Roast Beef
4 pounds rump roast
2 Lipton Beefy onion recipe soup
12 small or 5 large cut in quarters new red potatoes
8oz baby carrots
4 onions cut in big wedges
1 cup red wine
1 tablespoon plus 1/2 teaspoon paprika
1 tablespoon oregano
salt to taste
olive oil to drizzle
Preheat oven at 350 degrees F.
Remove roast from package and rinse under cold water. Place in the center
of a roasting pan. Wash red potatoes and add around the roast, add carrots
and onions. Use half envelope of the beefy onion soup and the 1 teaspoon
of paprika and rub on the roast.
Add the rest plus the other envelope of the beefy onion soup to the
vegetables, then add the rest of the dry ingredients and stir the
vegetables lightly and add the water and wine all around the vegetable.
Drizzle all around vegetables with olive oil.
Place in the oven and cook for about 1 and 1/2 hour or until desired
temperature. When done let roast sit for about 15 minutes before cutting.