Roast and Potatoes with Au Jus Gravy

Jackie Randle El, mother of Washington Redskins wide receiver Antwaan Randle El

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Ingredients

5 lb. boneless rump roast		1 Tablespoon Worcestershire sauce
1/4 teaspoon each dried parsley flakes, basil and black pepper		1 Tablespoon beef base, dissolved in 2 cup water
1 teaspoon salt		1 pound small yukon gold potatoes
generous sprinkling of both garlic powder and onion salt

Prep: 15 min Total: More than 60 min

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1
Put meat in an ungreased roasting pan and bake at 375 degrees F for 1 hour.
2
Mix together the herbs, spices and salt and sprinkle over the top of the roast. Sprinkle the top with Worcestershire sauce, then return to the oven to cook for 3 more hours.
3
Remove the roast from the oven and transfer meat to a platter. Add beef base and potatoes to the drippings in the bottom of the roasting pan. Return pan to the oven and cook until potatoes are done. Season to taste, then serve potatoes in the jus alongside the roast.

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