A rump roast is the ideal cut for slow roasting into a juicy, flavorful meal that’s cozy, affordable, and totally family-friendly. This recipe transforms a humble beef roast into tender, melt-in-your-mouth slices, perfect for Sunday dinners, meal prep, or classic roast beef sandwiches.
Roasted with herbs, garlic, and veggies, it’s a hearty, comforting dish that fills your kitchen with the best savory aroma—without requiring complicated steps. Let’s get that roast in the oven!
🛒 What You’ll Need
- 3–4 lb beef rump roast
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme or rosemary
- 4 cloves garlic, minced
- 2 cups beef broth
- 4–5 carrots, peeled and cut into chunks
- 4 medium potatoes, cut into chunks
- 1 large onion, sliced
👩🍳 Pro Tips for the Best Rump Roast
- Sear the roast before baking for a flavorful, caramelized crust.
- Use a meat thermometer—for medium-rare, pull the roast at 135°F, medium at 145°F.
- Let the roast rest for 15 minutes after cooking to keep juices inside.
- Roasting low and slow makes the meat tender without drying it out.
- Slice thinly against the grain for the most tender bites.
🔄 Substitutions & Variations
- Swap carrots and potatoes for parsnips or sweet potatoes
- Use red wine in place of some beef broth for richer flavor
- Add fresh herbs like rosemary or thyme sprigs for extra aroma
- Make it a one-pan meal by roasting everything together
🔪 Tools You’ll Need
- Roasting pan or Dutch oven
- Large skillet for searing
- Meat thermometer
- Sharp carving knife
- Cutting board
🕒 Make Ahead & Storage Tips
- Roast can be cooked ahead and stored in the fridge for up to 4 days
- Reheat slices gently in gravy or broth to keep them moist
- Leftovers make amazing sandwiches or shredded beef for wraps
🔥 How to Make Tender Rump Roast
1️⃣ Season & Sear the Roast
Rub roast with olive oil, salt, pepper, garlic powder, onion powder, and thyme. Sear all sides in a hot skillet until browned.
2️⃣ Prepare the Pan
Arrange carrots, potatoes, and onions in the roasting pan. Place seared roast on top. Pour in beef broth and scatter minced garlic.
3️⃣ Roast the Beef
Cover with foil and roast at 325°F for about 1.5 to 2.5 hours, until desired doneness is reached (135°F for medium-rare, 145°F for medium).
4️⃣ Rest & Slice
Remove roast, tent with foil, and rest for 15 minutes. Slice thinly against the grain.
🧊 Leftovers & Storage
- Store sliced roast in an airtight container in the fridge for 4 days
- Freeze leftovers (sliced or shredded) for up to 3 months
- Reheat in broth or gravy to prevent drying out
🥩 Hearty, Comforting & Perfectly Tender
This classic rump roast recipe delivers a flavorful, juicy roast that’s simple enough for a weeknight, but satisfying enough for Sunday dinner. Serve it with veggies, mashed potatoes, or pile leftovers into sandwiches—it’s a true comfort food favorite.
Tried it? Leave a comment and tell me how your roast turned out—and your favorite sides to serve with it! 🥔🥕
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