rump roast recipe
The Best rump roast recipe
What I love most about this recipe is how versatile it is. You can serve it with mashed potatoes, roasted veggies, or even on a sandwich the next day. Plus, rump roast is a leaner cut of beef, so it’s a great way to get protein without a ton of extra fat. The slow cooking makes it tender and flavorful, and the leftovers reheat perfectly, which is a lifesaver on busy nights. It’s one of those meals that feels comforting and nourishing at the same time, and honestly, I don’t think I’ll ever get tired of making it.
Classic Herb-Crusted Rump Roast
A tender and flavorful rump roast slow-cooked with aromatic herbs, garlic, and red wine for a rich, savory meal. Perfect for Sunday dinners or special occasions, this dish pairs beautifully with roasted vegetables or creamy mashed potatoes.
🥘Ingredients
- 3-4 lb rump roast (trimmed of excess fat)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tbsp black pepper (freshly ground)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp smoked paprika
- 1 large onion (sliced)
- 4 cloves garlic (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 2 cups beef broth (low-sodium)
- 1 cup red wine (optional, substitute with extra broth)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tbsp cornstarch (for thickening, optional)
- 2 tbsp cold water (for cornstarch slurry)
👨🍳Directions
-
1
Preheat your oven to 325°F (165°C). Pat the rump roast dry with paper towels to ensure a good sear. -
2
In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, rosemary, thyme, and smoked paprika. Rub the spice mixture evenly over the entire surface of the roast. -
3
Heat the olive oil in a large roasting pan or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set it aside. -
4
In the same pan, add the sliced onion, minced garlic, carrots, and celery. Sauté for 4-5 minutes until the vegetables begin to soften. -
5
Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes. -
6
Stir in the beef broth, tomato paste, Worcestershire sauce, and bay leaves. Return the roast to the pan, spooning the vegetables and liquid around it. -
7
Cover the pan tightly with a lid or aluminum foil and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium. -
8
Once the roast is done, carefully remove it from the pan and let it rest on a cutting board, tented with foil, for 15-20 minutes. -
9
While the roast rests, strain the cooking liquid into a saucepan, discarding the solids. Skim off any excess fat. Bring the liquid to a simmer over medium heat. -
10
In a small bowl, mix the cornstarch with cold water to create a slurry. Stir the slurry into the simmering liquid and cook for 2-3 minutes until thickened. Taste and adjust seasoning if needed. -
11
Slice the roast against the grain and serve with the herb gravy and your choice of sides.
🔧Equipment
- Large roasting pan or Dutch oven
- Chef’s knife
- Cutting board
- Mixing bowl
- Tongs
- Meat thermometer
- Aluminum foil
- Small bowl (for cornstarch slurry)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Herb-Crusted Rump Roast Works
❓ Frequently Asked Questions About Herb-Crusted Rump Roast
1. What is the best way to season a rump roast?
The best way to season a rump roast is to start with a generous coating of kosher salt and freshly ground black pepper. You can also add garlic powder, onion powder, smoked paprika, or dried herbs like rosemary and thyme for extra flavor. For a deeper taste, consider marinating the roast overnight in a mixture of olive oil, Worcestershire sauce, soy sauce, and minced garlic.
2. Should I sear the rump roast before cooking?
Yes, searing the rump roast before cooking is highly recommended. Searing creates a flavorful crust on the outside of the meat, which enhances the overall taste and texture. Heat a tablespoon of oil in a large skillet or Dutch oven over high heat, then sear the roast on all sides until browned, about 2-3 minutes per side.
3. What is the ideal cooking temperature and time for a rump roast?
For a tender and juicy rump roast, cook it at a low temperature of 325°F (165°C) in the oven. The general rule of thumb is to cook the roast for about 20-25 minutes per pound. Use a meat thermometer to check for doneness: 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.
4. Can I cook a rump roast in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, sear the roast first, then place it in the slow cooker with your choice of liquid (such as beef broth, red wine, or a mix of both) and vegetables. Cook on low for 8-10 hours or on high for 4-5 hours. For an Instant Pot, sear the roast using the sauté function, then add liquid and cook on high pressure for about 60-90 minutes, depending on the size of the roast.
5. How do I make sure my rump roast stays juicy and doesn’t dry out?
To keep your rump roast juicy, avoid overcooking it—use a meat thermometer to monitor the internal temperature. Let the roast rest for at least 15-20 minutes after cooking to allow the juices to redistribute. Additionally, basting the roast with its own juices or a flavorful liquid during cooking can help maintain moisture. Cooking at a low temperature and using a flavorful marinade or rub can also contribute to a juicier roast.