A perfectly cooked rump roast is a beautiful thing—juicy, tender, and packed with savory flavors. Slow-cooked to perfection with simple seasonings and vegetables, this dish is ideal for a cozy family dinner or special occasion. A rump roast is typically a leaner cut, so it benefits greatly from slow cooking, which brings out its rich, beefy flavors while keeping it tender. Serve it with its own flavorful pan juices, roasted vegetables, and mashed potatoes for a classic, comforting meal.
Equipment:
- Large skillet or Dutch oven
- Roasting pan or slow cooker
- Sharp knife
- Tongs
- Meat thermometer
- Cutting board
Ingredients:
- 3–4 pound rump roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion, quartered
- 3–4 cloves garlic, peeled
- 3–4 large carrots, peeled and cut into chunks
- 3–4 potatoes, cut into chunks (optional)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions:
- Prepare the Roast
Preheat your oven to 325°F (165°C). Pat the rump roast dry with paper towels, then season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary on all sides. - Sear the Roast
In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until it’s browned, about 3-4 minutes per side. This step helps lock in the flavors. - Transfer to Roasting Pan
Place the seared roast in a roasting pan or slow cooker. Add the onion, garlic cloves, carrots, and potatoes (if using) around the roast. - Add Broth and Seasonings
Pour the beef broth, Worcestershire sauce, and tomato paste (if using) into the pan, around the roast. The liquid should come about halfway up the side of the roast. Cover the pan tightly with a lid or aluminum foil. - Roast or Slow Cook
- Oven Method: Roast for about 3–4 hours in the preheated oven, or until the meat is tender and easily shreds with a fork.
- Slow Cooker Method: Cook on low for 6–8 hours or on high for 3–4 hours until the roast is tender.
- Rest and Slice
Remove the roast from the pan and let it rest for 10-15 minutes. Slice the roast thinly against the grain for the most tender pieces. - Serve with Pan Juices
Serve the rump roast with the cooked vegetables and a drizzle of the pan juices for extra flavor. For a thicker gravy, you can simmer the pan juices on the stovetop with a slurry of cornstarch and water.
Presentation Ideas:
- Arrange slices of the roast on a platter with the roasted carrots and potatoes around it.
- Garnish with fresh thyme or rosemary sprigs for a rustic, elegant look.
- Serve with a side of mashed potatoes or buttery dinner rolls.
Tips:
- For even more flavor, marinate the roast in the refrigerator overnight with the seasonings and a splash of red wine or beef broth.
- Use a meat thermometer to check doneness: aim for an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, or 170°F (77°C) for well-done.
- Leftovers make excellent sandwiches or can be shredded for tacos or a hearty stew.
This rump roast recipe is a straightforward and satisfying way to enjoy a classic beef roast. Slow cooking brings out its rich flavors and tender texture, making it perfect for gatherings or comforting family meals. With a flavorful medley of vegetables and savory pan juices, this roast is sure to impress and become a go-to recipe for cozy dinners!
Rump Roast Recipe
This tender and flavorful rump roast recipe is perfect for a hearty family dinner. Slow-cooked with aromatic herbs and vegetables, it’s a classic dish that’s simple to make and full of comforting flavors!
Equipment
- Large skillet or Dutch oven
- Roasting pan or slow cooker
- Sharp knife
- Tongs
- Meat thermometer
- Cutting board
Ingredients
- 3 –4 pound rump roast
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 large onion quartered
- 3 –4 cloves garlic peeled
- 3 –4 large carrots peeled and cut into chunks
- 3 –4 potatoes cut into chunks (optional)
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste optional, for richer flavor
Instructions
- Prepare the Roast
- Preheat your oven to 325°F (165°C). Pat the rump roast dry with paper towels, then season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary on all sides.
- Sear the Roast
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Sear the roast on all sides until it’s browned, about 3-4 minutes per side. This step helps lock in the flavors.
- Transfer to Roasting Pan
- Place the seared roast in a roasting pan or slow cooker. Add the onion, garlic cloves, carrots, and potatoes (if using) around the roast.
- Add Broth and Seasonings
- Pour the beef broth, Worcestershire sauce, and tomato paste (if using) into the pan, around the roast. The liquid should come about halfway up the side of the roast. Cover the pan tightly with a lid or aluminum foil.
- Roast or Slow Cook
- Oven Method: Roast for about 3–4 hours in the preheated oven, or until the meat is tender and easily shreds with a fork.
- Slow Cooker Method: Cook on low for 6–8 hours or on high for 3–4 hours until the roast is tender.
- Rest and Slice
- Remove the roast from the pan and let it rest for 10-15 minutes. Slice the roast thinly against the grain for the most tender pieces.
- Serve with Pan Juices
- Serve the rump roast with the cooked vegetables and a drizzle of the pan juices for extra flavor. For a thicker gravy, you can simmer the pan juices on the stovetop with a slurry of cornstarch and water.
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