Sunday Roast

Serves 4

450g Rump Roast
1 good sized sweet potato, peeled & chopped into chunks
8 - 10 baby potatoes, halved
200g carrot, cut into batons *
Gravy (store bought) **
100ml Red Wine
1tbsp dried Rosemary
Salt & pepper to taste
Olive oil


Roast

1 hour - 1 1/2 hours at 200C/392F

Line a roasting tray with foil
Place roast in middle and season well
Pour roughly 50ml olive oil over the roast


Sweet Potato & Potatoes

Partially boil both in a pot of boiling water until tender to the touch but not cooked through

Place onto a baking tray
Drizzle with olive oil & season with salt and pepper
Into the oven for 1/2 an hour

Carrots *

Batons are basically carrot sticks

Partially boil the chopped carrot in a separate pot of water until tender
Place onto the tray with the potatoes when they have roughly 10 mins cooking time left



Gravy **

Make gravy according to packet instructions

In a pot bring the red wine to the boil. Reduce by 1/3.
Add made gravy to the wine
Season with salt and pepper
Add 1tbsp dried Rosemary
When roast is cooked, pour the juices from the tray into the gravy and stir well