Here’s a classic, tender, and flavorful way to cook a Rump Roast — perfect for Sunday dinner or meal prep.
🥩 Rump Roast
Ingredients (Serves 4–6)
- 3–4 lb rump roast
- 2–3 tbsp olive oil
- 1–2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or rosemary
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 3 carrots, cut into chunks
- 3 potatoes, cut into chunks
- 2 celery stalks, cut into chunks
- 1 onion, quartered
Instructions
1️⃣ Preheat Oven
- Preheat oven to 325°F (165°C).
2️⃣ Season & Sear
- Rub rump roast with olive oil, salt, pepper, garlic, onion powder, and herbs.
- Heat a large skillet or Dutch oven over medium-high heat.
- Sear roast 3–4 minutes per side until browned.
3️⃣ Roast
- Transfer roast to a roasting pan (or keep in Dutch oven).
- Add beef broth and wine (if using).
- Surround with carrots, potatoes, celery, and onion.
- Cover with lid or foil.
- Roast 2–3 hours, until internal temperature reaches 135–140°F for medium-rare, 145°F for medium.
4️⃣ Rest
- Let roast rest 15–20 minutes before slicing.
- Slice against the grain for maximum tenderness.
5️⃣ Make Gravy (Optional)
- Use pan drippings and roast vegetables.
- Skim fat, add 1–2 tbsp flour, cook 1–2 minutes.
- Whisk in broth and simmer until thickened.
Tips for Best Rump Roast
- Low and slow: Keeps lean rump roast tender.
- Optional marinade: Red wine, garlic, and herbs overnight adds flavor.
- Vegetable timing: Add potatoes and carrots halfway through if you prefer firmer vegetables.
I can also give you a slow-cooker rump roast recipe that yields super tender meat without watching the oven.
