Rump Roast

My tender rump roast recipe turns an inexpensive cut of beef into a juicy, succulent, and flavorful dish. It's so easy to make, uses pantry staples, and comes with multiple cooking options. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 20

Total Time 1 25

Servings servings

Calories 195kcal

Author Arman Liew

Ingredients

1 rump roast 3-4 pounds
5 cloves garlic minced
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
2-3 sprigs fresh parsley chopped
1 teaspoon Italian seasoning
1 cup beef broth

Instructions

Preheat the oven to 240C/480F.
Cut 5-6 slits in the roast and fill the holes with the minced garlic, a little of the salt, pepper, and Italian seasoning.
In a small bowl, whisk together the remaining seasonings, olive oil, and fresh rosemary. Rub all over the roast, coating all sides.
Place the roast in a large baking dish or roasting pan and roast for 20 minutes.
Add the beef broth, and reduce the temperature to 135C/275F, and cook for 20 minutes per pound. For this 3-pound roast, it took one hour for a rare roast. Continue roasting until your desired doneness- 115F for rare, 125F for medium-rare, 135F for medium, 145F for medium-well, and 155F for well done.
Remove the roast from the oven and tent it with foil for 5 minutes before slicing the meat against the grain.

Video

Notes

TO STORE: Leftover roast should be stored in an airtight container in the refrigerator for 4-5 days.

TO FREEZE: Transfer cooled leftovers to freezer-ready containers and freeze for up to three months.

TO REHEAT: Place the roast in an oven-safe dish with broth on the bottom to keep it from drying out. Reheat it at 275F until cooked through. It can also be microwaved in 30-second intervals until warm.

Nutrition