Rump Roast with Garlic and Parsley Potatoes

Garlic cloves infuse this lean roast with flavor--serve with roasted parsley potatoes.

Ingredients:

• 1 4-5 lb beef rump roast
• 2-3 cloves garlic, minced
• 4 medium red potatoes
• Parsley flakes

Directions:

Rub roast with garlic cloves. Put a little bit of water in pan. Boil potatoes for about 4-6 minutes. When cool enough to handle, cut potatoes into fourths and place around roast. Sprinkle potatoes with parsley flakes. Roast at 325 degrees for 20-26 minutes per pound for rare, 26-30 minutes for medium,or 33-35 minutes for well done.

Number of Servings: 4-6

Notes from the Cook: I created this recipe on a cold winter's day. It made the house smell so homey.