EASTER ROAST 😍

Happy Easter!
Nothing says Easter quite like a beautiful roast sitting in the middle of your table 😍 this one tenderizes a budget cut by using mustard (Hazlett family secret) so it doesn’t break the bank when cooking for a crowd and only takes 10 minutes to prep! Which means more time spent with friends and family❤️ 🎉 (plus it’s @whole 30 approved, so family gatherings don’t have to mean breaking your diet).

Ingredients:

For the Mustard Roast:

• 1 (2-3 lb) rump roast (you can also use eye of round as another cheap cut)

• ½ lb back of fingerling or yellow and red potatoes

• 4 cloves minced garlic

• 2 sprigs chopped rosemary

• 2 tbsps olive oil

• ½ cup French’s yellow mustard

• Salt and pepper to taste

Directions:

For the Mustard Roast:

• Cut your potatoes into 1” chunks and place into the bottom of a roasting pan olive oil, garlic, rosemary, and salt and pepper.

• Place a roasting rack on top for your meat (if you don’t have a roasting rack, cut 2 heads of garlic in half horizontally and use those to bake the roast on).

• Pat your roast dry and season all over with salt and pepper.

• Brush the roast all over with mustard until fully covered.

• Place the roast on your rack and bake at 450 with the fat side up for 20 minutes.

• Then reduce your temperature to 300 for another 20 minutes (if you have a larger roast, add more time here. Rump roasts typically take around 20 minutes per pound.

• The most foolproof way to tell if it’s done is to use an instant thermometer (mine is from amazon for like $5) and bake until the internal temp reaches 125 degrees. It will then increase to 130 while your roast is resting which is a medium rare. The key to this roast is to not overcook it as it can get tough!

• Rest your steak for about 10 minutes before slicing and slice into medium thin slices.

Make this recipe and spend less time in the kitchen slaving away and more time with your friends and family❤️🙌🏽