Rump Roast

Ingredients:

1 (4 lb) rump beef or top side of beef
5 to 6 medium sized carrots
2 potatoes, cut into big cubes
1 big onion
1 whole garlic, cloves separated and peeled
Some fresh herbes, sage, rosemary, thyme and bay leaf
Sea salt to taste,
Black peper to taste
Paprika or chili powder to taste
Olive oil 


Preparation:

Preheat the oven to 240°C/475°F.
Take out your beef from your refrigerator 30 minuets before it will be cooked. 
Cut the carrots and potatoes into big chunks, not peeled. I did not add celery as I did not have it. 1 to celery sticks (chopped) can be added. Peel the onion and cut into big cubes.
Put all the veges and the olive oil into the middle of the roasting pan along with the herbs. Drizzle them with olive oil, little sea salt and black peper.
Sprinkle the beef with sea salt and black peper, thoroughly  rubbed all over the piece. Sprinkle little paprika or powder if you like little heat.
Place the beef in the middle of the veges.
Place the roasting pan in the oven and after that reduce the temperature to 200°C/400°F and cook for 45 min to 1 hour.
Medium beef- 1 hour
Medium-rare beef- 50 to 55 min
Well-done beef- 1hour and 10 to 15 min

It's better to throw the potatoes in the over for the last 45 minuets of cooking. If the veges get to dry, sprinkle little water on them to prevent the burning.
You can baste the beef halfway through cooking.
When the beef is done, let it rest on a cutting board for 10 to 15 min. You can cover it with a foil paper.
Slice the beef and enjoy!

Recipe courtesy: Jamie Oliver
http://www.jamieoliver.com/recipes/beef-recipes/perfect-roast-beef/