• Blog
  • About
  • Recipes
  • Tips & Tools
  • International LOVE
  • Love Notes
  • Shop
  • Powered by MSI Media Group

Engaging stories of love, joy, comfort and friendship with proven scrumptious, healthy recipes, we celebrate LOVE as the secret ingredient for wonderful food!

RawSpiceBar Winter Herbs on a Beef Rump Roast with Potatoes & Parsnips

January 3, 2016 by Mary 17 Comments

RawSpiceBar Winter Herb Rub on beef rump roast on platter and plated.Growing up in the Midwest, and from a large family with lots of boys (five brothers) Sunday dinner was often a big beef roast with mashed potatoes, green beans and some sort of homemade fruit pie. That roast and the pie said “Sunday” to me and my mom did a great job of making sure the beef was cooked to a beautiful medium-rare. Desserts in the Midwest were pretty mandatory and her pies were spectacular. My father always loved her flakey crusts.

RawSpiceBar Winter Herb Blend.This little packet from RawSpiceBar doesn’t look like much. However, cut it open and the fragrance released is like nothing I’ve ever experienced from a mixture of dried herbs. They say that they’re special and you know what, they are! Also, you don’t think there’s much in the packet but there’s more than you think! My rump roast was pretty sizable, 2.7+ lbs. and I applied the spice mixture liberally and still have a third of my spices left!

So use these now to take advantage of their freshness and don’t be stingy. They are a little rustic with some stems in the mixture, but that all adds to the aroma!

RawSpiceBar Winter Herb mix on raw beef rump roast.

Sprinkle Kosher salt all over your roast, then sprinkle on the herb mixture and press in. For the rounded sides of the roast, sprinkle the herb mixture and salt on a flat surface spread out about the same area you need to cover, and then roll your roast in it to cover completely. Neat trick, eh?!!

Do this as early in the morning as you can on the day you want to serve this. Do it the day before for even better results. Salting any meat ahead of time helps to tenderize it. While a rump roast is flavorful, it needs some help on the tender part.

RawSpiceBar WINTER HERBS ON A BEEF RUMP ROAST WITH POTATOES & PARSNIPS – serves 6

1 Tbs. Kosher salt
1.5 – 2 Tbs. RawSpiceBar Winter Herbs spice mix
2.7 lbs. beef rump roast, tied at 2-inch intervals
½ bunch marjoram
1.5 lbs. medium Yukon Gold potatoes, peeled
1.5 lbs. medium parsnips, peeled, cut in 3-inch lengths
4 Tbs. unsalted butter, melted
1 large bunch watercress

FOR THE HORSERADISH SAUCE:
½ cup crème fraîche
2- 3 Tbs. horseradish, drained
Small pinch cayenne
Salt and pepper

The day before or in the morning, evenly cover the roast with the Kosher salt and the RawSpiceBar Winter Mix herb mixture. Cover with plastic wrap and refrigerate. (If you don’t have time for this, even 2 hours at room temperature before you put it in the oven will do.)

Remove the seasoned roast from the refrigerator at least an hour before you plan on putting it in the oven.
Line a roasting pan with marjoram branches and set roast on top. Heat oven to 400 degrees.

Roast the beef, uncovered, for about 1 hour. Check with an instant-read thermometer after 45 minutes. For medium-rare, take the roast out of the oven when thermometer registers 120 degrees (residual heat will cause roast to continue cooking as it rests). Remove the roast, let it rest for 20 minutes; the temperature should rise to 125 degrees.

Meanwhile, while the roast is cooking, in a large pot of well-salted boiling water, cook potatoes until just done, about 15 minutes. Remove with a slotted spoon and place in a baking dish. In the same water, simmer parsnips until just done, about 8 minutes. Remove with a slotted spoon and add them to the potatoes in the baking dish. Pour melted butter over the potatoes and parsnips and use a brush to make sure they are all well coated.

Make the horseradish sauce: Whisk together crème fraîche, horseradish and cayenne in a small bowl. Season with salt and pepper and refrigerate.

After about 45 minutes after the roast goes into the oven, put in the baking dish of potatoes and parsnips, uncovered, and roast until beautifully golden brown, about 25 – 30 minutes.

RawSpice Bar Winter Herb Mix on Beef Rump Roast on platter with veggies.

Slice the beef into thin slices and arrange on a warmed platter, garnished with a big bunch of watercress and the roasted vegetables. Pass the horseradish sauce separately.

Serve with LOVE and enjoy!!

Related

You might also like:

  • Beef Klusky Soup In a white rimmed Bowl.Beef Klusky Soup
  • Beef brisket
  • End of summer.End of summer
  • Vegetable Lasagna with a Side of Pasta
  • Crown roast of pork with sauteed apples, Italian beans, and roasted asparagus on an antique Wedgewood plate on a beautiful tableclothChristmas dinner 2012

Filed Under: Dinner, Meat, Products for sale, Sides, Vegetables Tagged With: beef, RawSpiceBar, roast beef, Sunday dinner, winter herbs

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Security check- *

CommentLuv badgeShow more posts

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Jovina Coughlin says

    January 3, 2016 at 12:46 PM

    This looks good Mary. Will have to use my winter herb mix on a roast soon using your recipe..
    Jovina Coughlin recently posted…New Year’s Holiday EntertainingMy Profile

    Reply
    • Mary Frances says

      January 3, 2016 at 3:14 PM

      Oh yes, please do!! If you don’t like marjoram, you could also put it on a bed of rosemary or thyme. Let me know how you like it!

      Reply
  2. Suzanne says

    January 3, 2016 at 1:07 PM

    What a fabulous meal Mary Frances, that spice mix sounds amazing. I love a roast and don’t have them often enough. The roasted potato and parsnips look delicious. Happy New Year, wishing you all the best in 2016!!
    Suzanne recently posted…EggnogMy Profile

    Reply
    • Mary Frances says

      January 3, 2016 at 3:17 PM

      I know, I always forget about roasts too. And my mother used to say, “Make a roast, Mary, they’re easy.”
      And they are so easy and provide plenty of leftovers for more easy meals.

      Happy New Year to you, Suzanne!! All the very best for health, abundance and joy!

      Reply
  3. Angie@Angie's Recipes says

    January 3, 2016 at 2:31 PM

    Such a fantastic meal! That spice mix sounds really good and I bet it would be perfect for some chicken too.
    Angie@Angie’s Recipes recently posted…Fresh Pepper SalsaMy Profile

    Reply
    • Mary Frances says

      January 3, 2016 at 3:18 PM

      Thank you Angie – actually they do recommend this to use on chicken. You nailed it!

      Reply
  4. Maureen | Orgasmic Chef says

    January 4, 2016 at 9:46 PM

    My father loved rare rump roast so we had it often. Seeing your recipe brought back happy memories of all of us fighting for the first slice. Truthfully, in 18 years I think I won just once. Dad was always quicker.

    I’ll bet those spices really add a depth of flavor to the beef. Yummo.
    Maureen | Orgasmic Chef recently posted…In My Kitchen, January 2016My Profile

    Reply
    • Mary Frances says

      February 27, 2016 at 6:46 PM

      I LOVE the end slice too!!! Has all the salt and herbs…

      Reply
  5. Amy says

    January 5, 2016 at 7:55 AM

    Love it, I wish I had an all year around garden.

    Reply
    • Mary Frances says

      February 27, 2016 at 6:48 PM

      These herbs were all dried, Amy, yet so fresh and fragrant. Order our boxes for all kinds of interesting products! http://www.maryssecretingredients.com

      Reply
  6. John/Kitchen Riffs says

    January 5, 2016 at 9:42 PM

    Happy New Year! I haven’t made a beef roast in ages — you’ve reminded me it’s way past time to do so. Yours looks amazing — thanks.
    John/Kitchen Riffs recently posted…Happy Holidays!My Profile

    Reply
    • Mary Frances says

      February 27, 2016 at 6:49 PM

      This is like a real St. Louis Sunday dinner, isn’t it John? Beef roasts are SO good!!

      Reply
  7. Sarah says

    January 5, 2016 at 10:39 PM

    If only I was relegating myself to salads and lentils right now… This recipe looks absolutely delicious and I love the pairings! Pinning this one for later 🙂

    Reply
    • Sarah says

      January 5, 2016 at 10:40 PM

      wasn’t*
      Sarah recently posted…Arugula Wild Rice Salad with OrangeMy Profile

      Reply
      • Mary Frances says

        February 27, 2016 at 6:51 PM

        Hi Sarah – hope you’ve had a chance to make this by now and my apologies for the delay in writing back. Hope all is good!!

        Reply
  8. Lindsey @ American Heritage Cooking says

    January 8, 2016 at 8:35 PM

    Yeeeess!!! I love how many herbs are crusted around that roast! I bet it tasted PHENOMENAL! Nothing like a hearty meal for these cold winter days!
    Lindsey @ American Heritage Cooking recently posted…The Comparison Trap: A New Years ResolutionMy Profile

    Reply
    • Mary Frances says

      February 27, 2016 at 6:52 PM

      Exactly Lindsey!! A meal like this makes you all cozy on a cold winter day.

      Reply

Join 32k+ followers!


Never miss out on a recipe!

Subscribe to receive new posts via email:

Mary Frances

Mary Frances

Spread love through cooking.

Summer Favorites

Easy Cheesy Sautéed Squash The Best Potato Salad Super Quick Chicken and Summer Vegetables Stir-fry Chimichurri-ed Wilted Endives with Walnuts Chilled Curried Zucchini Soup with Apple Garnish Best Strawberry and Rhubarb Crisp to make now!

Categories

  • Appetizers
  • Breakfast
  • Brunch
  • Cocktails
  • Contest
  • Cookies
  • Cookware and tools
  • Desserts
  • Dinner
  • Events
  • First Course
  • Fish
  • Food Responsibility
  • Guest Post
  • Lunch
  • Meat
  • Pasta
  • Poultry
  • Products for sale
  • Salads
  • Sauces
  • Sides
  • Soups
  • Tea time
  • Travel
  • Vegetables

Pages

Blog
About
Recipes
Tips and Tools
International Love
Love Notes
Shop
Mary's secret ingredients

Blogs We Love

  • 1840 Farm
  • A Pug in the Kitchen
  • Cottage Grove House
  • Food, Photography & France
  • Food52
  • From the Bartolini Kitchens
  • Go Bake Yourself
  • Hotly Spiced
  • Jovina Cooks Italian
  • Lavender and Lime
  • Orgasmic Chef
  • Smitten Kitchen
  • Sophie's Foodie Files
  • Steven’s Wine and Food Pairings
  • That Skinny Chick Can Bake
  • The Pioneer Woman
  • The Squishy Monster
  • Tips on Food and Drinks
  • Yummy Chunklet
  • LOVE - the secret ingredient


  • GET IN TOUCH
  • E mary@lovethesecretingredient.com

· All Rights Reserved ·© 2016 Love- the secret ingredient. All rights reserved. Disclaimer | Privacy Policy Disclosure Policy Terms & Conditions