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1
Peel potatoes and in a saucepan combine with salted water to cover.
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2
Bring water to a boil and simmer potatoes, covered, 10 minutes.
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3
Add carrots and simmer, covered 5 minutes.
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4
Drain vegetables and let cool.
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5
Quarter potatoes.
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6
Preheat oven to 450 degrees.
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7
Pat rump roast dry and season with salt and pepper.
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8
Put meat in a roasting pan, fat side up, and scatter sliced onion around it.
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9
In another roasting pan toss pearl onions, garlic, carrots and potatoes with oil and season with salt and pepper.
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10
Roast vegetables in upper third of oven, stirring once, 20 minutes.
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11
Put meat in lower third of oven with roast meat and vegetables, stirring vegetables for, 20 minutes.
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12
Reduce temperature to 300 degrees and roast meat and vegetables until a meat thermometer registers 130 degree for medium-rare meat and vegetables are golden, about 20 to 25 minutes.
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13
Transfer meat and vegetables to a platter and keep warm, covered loosley with foil.
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14
Make gravy: add broth to meat roasting pan and deglaze pan over high heat, scraping up browned bits.
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15
In a small bowl, whisk together flour and water and add to simmering broth in a stream, whisking.
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16
Add vinegar and simmer, whisking, 3 minutes.
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17
Strain gravy through a fine sieve and reserve 1 cup for making deviled miroton.
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18
Serve roast, sliced thin, with gravy, reserving narrower half of roast, unsliced, for making deviled miroton.
