1 beef rolled rump roast (4 1/2 to 5 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
12 medium baking potatoes
1/4 cup butter or margarine, melted
1 teaspoon seasoned salt
1/4 cup Progresso dry bread crumbs (any flavor)
Total: 3 hr 20 min
1. Heat oven to 325 F. Place beef roast, fat side up, on rack in shallow roasting pan. Sprinkle with salt and pepper. Insert meat thermometer so tip is in center of thickest part of beef and does not rest in fat. Roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 140 F (for medium-rare) to 155 F (for medium). While beef is roasting, continue with recipe.
2. Peel potatoes. Make crosswise cuts 1/4 inch apart in each potato to within 1/2 inch of bottom. Heat 1 inch water (salted if desired) to boiling. Add potatoes. Cover and heat to boiling; boil 10 minutes. Drain and cool slightly.
3. Brush each potato with butter, separating cuts slightly to resemble fan. Sprinkle with seasoned salt and bread crumbs. Place on rack with beef. Roast about 1 hour 30 minutes or until potatoes are tender and golden. Remove beef from oven and let stand 15 to 20 minutes or until thermometer reads 145 F (medium-rare) to 160 F (medium). Sprinkle potatoes with paprika. Serve with beef juices.