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Roast Beef & Roasted Vegetables with Buttermilk Dressing

1 Harvey Beef whole rump roast
Salt & pepper
2 zucchini, chopped
1 bunch baby beetroot, scrubbed and trimmed
6 potatoes, chopped
1 sweet potato, chopped
½ butternut pumpkin, chopped
6 carrots, chopped
1 eggplant, chopped
2 onions, cut into 6 wedges
2 tblspns olive oil
4 garlic cloves, crushed
Salt & pepper
2 capsicums, roasted, peeled and sliced into strips or 1 tub of BBQ’d capsicum strips
¾ cup chopped basil
500ml buttermilk
1 cup mayonnaise

Toss the zucchini, beetroot, potatoes, sweet potato, pumpkin, carrots, eggplant and onion with the oil, garlic, salt & pepper. Cover and bake in a 180° oven for 40 minutes or until tender then remove cover, increase oven to 250° and place back in for 15 minutes or until browned. Drizzle with the dressing then scatter over the capsicum and basil.

Mix together buttermilk and mayonnaise.                         

Remove the meat from the fridge at least 30 minutes before you plan on cooking it so that it can come to room temperature. Preheat the oven to 250° and rub the rump all over with oil and sprinkle generously with salt and pepper. Place in a baking dish and roast for 30 minutes before reducing the temperature to 180°. The total cooking time will need to be 30 minutes per 500gm of beef. Once your roast has cooked for the necessary time, remove from the oven, cover with foil and place aside to rest for 30 minutes. Carve and serve with roasted vegetables. 

Serves: 4-6 (Allow 250gm meat per person)

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