- 4 pounds rump roast
- 2 onion (Lipton Beefy, recipe soup)
- 12 red potatoes (small or 5 large cut in quarters new)
- 8 ounces baby carrots
- 4 onions (cut in big wedges)
- 1 cup red wine
- 1 teaspoon paprika (tablespoon plus ½)
- 1 tablespoon oregano
- salt (to taste)
- olive oil (to drizzle)
- Preheat oven at 350 degrees F.
- Remove roast from package and rinse under cold water. Place in the center of a roasting pan.
- Wash red potatoes and add around the roast, add carrots and onions.