Rump Roast Recipe
Enjoy this tender and juicy beef rump roast recipe, slow-roasted to perfection with garlic and herbs. A comforting, flavorful dinner centerpiece that is surprisingly easy to prepare for any occasion.
Servings 8 servings
Calories 250kcal
Equipment
- Cast-Iron Skillet or Dutch Oven
- Sharp Knife
- Meat Thermometer
- Oven
- Aluminum Foil
Ingredients
Roast
- 3-4 lb beef rump roast bottom round
- 4 cloves fresh garlic sliced
- 1 tbsp sea salt or kosher salt
- 1 tbsp black peppercorns crushed
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 1 tsp dried oregano
- 2 tbsp olive oil
- 2 tbsp salted butter
- 1 cup beef broth
- 1/2 cup dry red wine
- 1 large yellow onion or shallots sliced
Instructions
- Remove the rump roast from the refrigerator and let it sit at room temperature for 30–60 minutes before cooking.
- Preheat your oven to 250°F (120°C) for a low and slow cooking process.
- Using a sharp knife, make small slits all over the meat and stuff them with the sliced fresh garlic.
- Rub the roast generously with olive oil, sea salt, black pepper, rosemary, thyme, and oregano.
- Heat a cast-iron skillet or Dutch oven over medium-high heat and sear the beef on all sides until a rich brown crust develops.
- Remove the roast briefly, reduce the heat, and deglaze the pan with the red wine and beef broth, scraping up any browned bits.
- Add the butter and sliced onions to the liquid, then return the roast to the pan.
- Transfer to the oven and roast until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
- Remove the roast from the oven, tent loosely with aluminum foil, and let it rest for 20 minutes.
- Slice thinly against the grain and serve with the pan drippings or gravy if desired.
Notes
Serving Size: 4 oz, Calories: 250 kcal, Protein: 33g, Total Fat: 12g, Saturated Fat: 4g, Carbohydrates: 2g, Sodium: 380mg