Roast with Potatoes and Carrots

Karen Sokol, from the kitchen of Bernice Berntsen Pierson.

My mother's Sunday Dinner Roast. She loved to make and serve this meal. We had it often.

4 to 5 pound rump roast

20 russet potatoes

2 pounds carrots

Oil

2 cans string beans, drained

Put 1/4-cup oil in roaster pan. Add roast and bake at 450 degrees for 15 minutes with the lid on. After 15 minutes, reduce heat to 300 degrees and bake for 1 hour with the lid on. Take roast out of pan and put in the refrigerator while vegetables are prepared and cooked.

Rinse and peel carrots. Slice half lengthwise. Put carrots in roaster pan and rub around in oil from the roast. Put back in oven and bake at 400 degrees while you peel the potatoes. Add potatoes to the carrots, rubbing oil evenly over them. Add string beans. You will need to add more oil so they can cook and get brown properly. Bake for another 1/2 hour at 450 degrees with the lid on.

Put roast back in the roaster pan with the potatoes and carrots. Be careful to place it so that the roast touched the bottom of the pan and the vegetables are around it. Bake about an hour more depending on desired doneness, leaving the lid off this time. Use a meat thermometer and remove when desired roast's internal temperature is reached. Medium is 150 degrees, well is 170 degrees.