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rump roast recipe

Rump Roast Recipe

Pinklady
The rump roast, also known as the “round” cut, is located on the backside of the cow. Historically, this cut of meat was often used for slow-cooked meals due to its tougher texture. Cooking the roast at a lower temperature over a longer period transforms it from tough to tender.
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Course Main Course

Equipment

  • Large roasting pan or Dutch oven
  • Meat thermometer
  • Sharp knife and cutting board
  • Tongs or fork
  • Foil (optional, for resting)

Ingredients
  

  • 3–4 lb rump roast
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 4 cups beef broth
  • 1 large onion, chopped
  • 4–5 carrots, chopped
  • 4–5 potatoes, chopped
  • 3–4 cloves of garlic, minced
  • Optional: 1 cup red wine (for extra depth of flavor)

Instructions
 

  • Preheat your oven to 300°F (150°C).
  • Season the roast generously with salt, pepper, garlic powder, onion powder, dried rosemary, and thyme. Make sure to rub the seasonings evenly on all sides of the roast.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the Meat
    Place the seasoned roast in the hot skillet and sear each side for 3–4 minutes. This step caramelizes the outside and helps lock in moisture, giving the roast a rich, brown color.
  • Once all sides are seared, remove the roast from the skillet.
  • Prepare Vegetables and Broth
    In the same skillet, add onions, garlic, carrots, and potatoes. Sauté for 5 minutes, allowing the vegetables to absorb the flavors left in the skillet.
  • Pour the beef broth and red wine (if using) over the vegetables. Stir well.
  • Roast in the Oven
    Transfer the seared roast to a large roasting pan or Dutch oven, then pour the vegetable and broth mixture over it.
  • Cover the pan with a lid or foil and place it in the preheated oven.
  • Cook the roast for approximately 3–4 hours, or until the meat reaches an internal temperature of 145°F for medium-rare or 160°F for medium. Use a meat thermometer to ensure accuracy.
  • Let the Roast Rest
    Remove the roast from the oven and allow it to rest, covered loosely with foil, for about 15–20 minutes before slicing.
  • This resting period helps the juices redistribute, resulting in a juicier roast.
  • Serve and Enjoy
    Slice the roast against the grain for tender slices.
  • Serve with the cooked vegetables and spoon some of the delicious broth over the top for added flavor.

Video

Keyword Rump Roast Recipe