I love a good roast beef in the fall. While I love cooking a roast in the crock pot, to me the best roast spends a good portion of an afternoon in the oven. I can almost smell one as I sit here with my laptop. I almost wish it wasn't too late to start one now...Lord knows I have a roast or two in the freezer!
1 2.5lb. bottom round beef rump roast, trimmed of visible fat
1 tsp. kosher salt, divided
3/4 tsp. freshly ground black pepper, divided
1 1/2lbs. carrots, halved lengthwise then crosswise
2 tbsp. olive oil
2 tbsp. water
1/2 tsp. ground cumin
2 tbsp. balsamic vinegar
2 tbsp. chopped flat leaf parsley
Position the oven racks in upper and lower thirs of the oven and preheat to 500 degrees.
Pat roast dry and sprinkle all over with 1/2 tsp. salt and 1/2 tsp. pepper.
Place in roasting pan, fat side up. Insert leave in thermometer into center of the meat. Cook in the lower third of the oven for 20 minutes.
Toss carrots with oil, water, cumin and remaining salt and pepper. Arrange in an even layer in a large baking dish.
After beef has roasted 20 minutes, turn oven down to 325 degrees and place carrots in upper third of the oven. Roast carrots until tender and continue roasting beef until thermometer registers 125 degrees (35-40 minutes). Transfer roast to a cutting board; let stand uncovered, 10-15 minutes. Make sure internal temp rises to 130 degrees for medium rare.
Remove carrots from oven and sprinkle with balsamic, shaking pan to distribute vinegar. Thinly slice meat across the grain. Sprinkle parsley over carrots.
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