2½ lb (ish) rump roast
1 t dried parsley
½ t celery seed
1 T salt
1 t paprika
1 t onion powder
several cloves of garlic (optional)
2-3 c sliced and diced root veggies of your choice
1 c water
Preheat the oven to 500F.
Prepare the rub by mixing together all of the dry ingredients.
Cut 5-7 (1 inch deep) slits all over the roast.
If you are using garlic, stuff the slits with the garlic (I'm sensitive to garlic so did not use).
Rub the "rub" all over the roast and into the slits.
Place the sliced and diced veggies along with the water in the bottom of a roasting pan.
Now place the roast on the roasting rack and put in the oven for 20 minutes.
**After the 20 minutes is up lower the temperature to 275F and continue to cook at 20 minutes per pound. DO NOT OPEN THE OVEN.**
When the time is up, check the temperature of the meat. Rare/Med Rare will read 135-140F.
You can cook longer, but rare meat is the best.