Beef and Butter-Fan Potatoes
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INGREDIENTS 4-1/2 to 5-pound high-quality beef rolled rump roast
1/2 teaspoon salt
1/8 teaspoon pepper
6 medium baking potatoes
3 tablespoons butter, melted
1/2 teaspoon seasoned salt
2 tablespoons fine dry bread crumbs
PaprikaPlace beef rump roast fat side up on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered in 325 degree oven until meat thermometer registers 150 to 170 degrees; 2 to 2-1/2 hours.
About 2 hours before roast is done, pare potatoes. Make crosswise cuts 3/8-inch apart in each potato to within 1/2-inch of bottom. Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.
Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with meat. Roast until potatoes are tender and golden, about 1-1/2 hours. Sprinkle with paprika. Serve with beef juices.
Makes 6 servings
NOTE - Roasts are easier to carve if allowed to stand 15 to 20 minutes after removing from oven. Since beef continues to cook after removal from oven, it should be removed when the meat thermometer registers 5 degrees lower than the desired temperature.