Go Back
Slices of tender medium-rare rump roast served with roasted Yukon gold potatoes and carrots on a platter.
Print

The Best Rump Roast Recipe

This classic oven-roasted rump roast features a high-heat sear followed by a low and slow roast, delivering tender, juicy beef paired with hearty potatoes, carrots, and a rich homemade pan gravy.
Course Dinner
Cuisine American
Keyword rump roast recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Calories 450kcal
Author C. Sophie

Equipment

  • Metal roasting pan or cast-iron skillet
  • Meat thermometer probe
  • Whisk

Ingredients

Main Ingredients

  • 4 lb rump roast
  • 4 cloves garlic inserted into meat if desired
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1 onion chopped
  • 1 cup beef broth or red wine
  • 1 tbsp Worcestershire sauce a splash
  • 2 tbsp Montreal Steak Seasoning generously applied

Vegetables & Gravy

  • 1 lb Yukon gold potatoes chopped
  • 4 large carrots chopped
  • 2 tbsp flour for the pan gravy

Instructions

  • Preheat the oven to 500 degrees F. Use a metal roasting pan or cast-iron skillet, DO NOT USE A GLASS OR PYREX PAN to avoid shattering.
  • Season the 4 lb rump roast generously with salt, black pepper, and Montreal Steak Seasoning. Insert garlic cloves into the meat if desired.
  • Place the roast uncovered in the metal pan with chopped onions. Pour in beef broth or red wine and a splash of Worcestershire sauce.
  • Sear the meat uncovered in the 500 degree oven for 20 minutes.
  • Reduce the oven temperature to 275 degrees F. Add Yukon gold potatoes and carrots to the pan to make it a one-pan meal.
  • Continue roasting uncovered until a meat thermometer reads 135 degrees F for medium-rare, roughly 20 to 30 minutes per pound.
  • Remove the roast from the oven and let it rest for at least 15 minutes before slicing to retain the juices.
  • While the meat rests, place the pan with the remaining pan drippings on the stovetop over medium heat. Whisk in 2 tablespoons of flour and cook for 1 to 2 minutes to remove the raw flour taste, then gradually whisk until you have a smooth pan gravy.

Notes

Nutritional Information :
calories:450  
| carbohydrates:25
| protein:42
| fat:18
| sodium:600
Ensure you slice the meat thinly against the grain for maximum tenderness. Leftovers can be stored in an airtight container for up to 4 days.