To make Food Network's recipe, peel 3 pounds boiling potatoes and cover with salted water. Boil and simmer for 10 minutes. Add 6 cut carrots and simmer for five minutes. Drain and quarter the potatoes.
Preheat the oven to 450 degrees F. Dry 1 3 to 3 1/2 pounds boneless beef rump and season with salt and pepper. Place it in a roasting pan and add 1 sliced yellow onion. On another roasting pan, add 1 10-ounce carton blanched and peeled pearl onions, 2 separated heads elephant garlic, carrots and potatoes; season with salt and pepper. Roast for 20 minutes.
Roast meat for 20 minutes and reduce temperature to 300 degrees F. Cook for 20 to 25 minutes and transfer to a platter. Make the gravy by adding 3 cups beef broth to the meat roasting pan. Scrape up the browned bits.
In a bowl, combine 3 1/2 tablespoons flour and 1/4 cup water. Slowly add to the roasting pan while whisking. Add 2 teaspoons balsamic or other red-wine vinegar and simmer for three minutes. Strain the gravy and serve with the roast.Learn more about Meat