Monday was extremely busy in this household. I went to work, rushed to get the kids from our babysitters and then hurried home to make dinner and get our son to his first school program. I really wanted to make something quick but tasty and have enough left overs for lunch so I decided on a rump roast and potatoes.
Once browned, I used salt and pepper as well as Italian seasoning, garlic salt, bacon chunks and diced garlic to season each side of the rump roast and I placed it in a casserole dish. I then cut up a full stick of butter to help with the toughness of this cut of beef and placed it under and on top of the roast.
Finally I added about 4 TBS of sour cream, 1 tsp of garlic salt and 2 tsp of dill seasoning to the potatoes. Using a spoon, I mixed the sour cream and seasoning mixture into the potatoes until each was covered generously.
I plated the creamy dill potatoes, bacon garlic rump roast and some green beans and got ready to dig in. Everything looked and smelled so incredible and my hopes were high.