If you’re looking for a new weeknight meal to try, this Rump Roast is just the thing. Coated with fresh rosemary, coarse sea salt, and loaded with garlic, you really can’t go wrong!
Who doesn’t love the smell of delicious roast beef simmering away in the oven. It’s one of the ultimate comfort foods for a reason! Roast beef is not only easy to put together, but it’s also a great economical weeknight meal that will feed your entire family, usually with leftovers to spare!
Read below to learn how to sear the roast to get the ultimate flavor from this unique cut of beef!
This post is a collaboration with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.
Wondering how to best prepare Rump Roast? I think you’re going to enjoy this delicious recipe using garlic, rosemary, and tender root vegetables. Oh, and don’t forget the garlic! Whether you want to make this roast in the oven, slow cooker, or on the grill follow these helpful tips for preparing Rump Roast!
This is a great economical weeknight meal that will provide you with leftovers to enjoy throughout the week. To start, you’ll sear in all of the flavor with fresh rosemary, garlic, and seasoning. Then, add in your favorite roasting vegetables for an easy dinner that will feed your entire family!
If you really want to take things up a notch, you can use the pan drippings to make a gravy that pairs perfectly drizzled over the beef!
Table of contents
What is Rump Roast?
Rump Roast comes from the Round (hindquarters) of the beef. The rump is a well-exercised muscle and cuts from this section are most tender when cooked for long periods of time to break down the connective tissues.
Rump roast is known for being an economical cut, making it the perfect weeknight family meal!
To grill a roast, follow similar steps to that of cooking a roast in the oven.
- Start by searing the meat: Turn the grill to high and allow it to get nice and hot.
- Once hot, place your seasoned rump roast directly on the grill. Searing each side for 3-4 minutes.
- Once seared, reduce the heat and cook it low and slow on indirect heat. Turn the burner directly below the roast off, and reduce the others to low. Continue to cook until your desired doneness is reached. Always use an instant read thermometer to check the internal temperature.
If cooking on the grill, you may opt to bake potatoes, corn, maple roasted carrots, or other vegetables to enjoy as a side dish with the beef!
Rump Roast for Pot Roast
This is a great cut for making pot roast. The flavorful juices from the beef simmer with chunky root vegetables to create a wonderfully aromatic meal. Not only is it delicious, but your whole house will smell like comfort food!
To make this recipe more of a traditional pot roast, you can cube the beef before browning; however, that isn’t necessary to make this dish.
Tip! Use rosemary salt in this recipe to take it to the next level!
How to Cook Rump Roast in the Oven
Be sure to scroll all the way down for the full printable recipe with detailed steps and ingredients!
- Brown the meat: Place the seasoned meat directly on a hot dutch oven for 3-4 minutes, repeating so that all sides of the roast are seared. Browning over high heat for just a few minutes creates tremendous flavor and shouldn’t be skipped!
- Sauté the veggies: Once the meat is browned, place it on a cutting board or platter. Add a dash of olive oil and the vegetables to the hot pan and reduce the heat to medium. Sauté the veggies for 5-6 minutes so that they soften and brown slightly.
- Deglaze the pot: Now it’s time to harness the flavor from sautéing the vegetables and searing the meat. Deglaze the brown bits stuck to the bottom of the pot by pouring a cup of beef stock into the dutch oven. Use a spatula or wooden spoon to scrape all of the “liquid gold” from the pot.
- Cover and cook: Place the roast back into the pot, atop the vegetables. Cover with a tight-fitting lid and place in a 275 F oven until your desired doneness is reached.
- Rest and serve: Once cooked, remove the roast from the oven and allow it to rest for 15 minutes before slicing and serving.
- Make the Gravy: If you’d like to make a crazy from the drippings, carefully transfer all of the vegetables and roast to a platter and set aside. Place the dutch oven on the stove and warm over medium heat. Gradually whisk in 1-2 tablespoons flour until a gravy forms, about 3 minutes. Tip: Add the flour very slowly and whisk continuously to prevent any lumps from forming.
What if I don’t have a Dutch oven?
If you do not have a dutch oven, use a large oven safe-stock pot. If you do not have an oven-safe stock pot, sear the meat and sauté the veggies first on a large skillet, then transfer to an oven safe baking dish. Be sure to cover with a lid. If you do not have a lid, use some aluminum foil to tightly wrap the dish.
Slow Cooker Method
To prepare a roast in the slow cooker, follow similar steps to that of cooking a roast in the oven.
- Prepare the crockpot: Place the desired vegetables in the bottom of the crockpot creating a “bed” for the roast to rest on.
- Sear the meat: Heat a large skillet or frying pan over medium-high heat on the stovetop. Once hot, place the seasoned rump roast directly on the skillet or frying pan. Sear each side for 3-4 minutes. Once seared, remove the roast and place it on top of the vegetables in the slow cooker.
- Deglaze the skillet: Reduce the heat on the stove to medium, and add a cup of beef stock to the hot skillet or frying pan. Use a spatula or wooden spoon to scrape any stuck on bits off the bottom of the skillet. Pour this “liquid gold” over the top of the roast in the crockpot.
- Cook the roast: Turn the crockpot on low and cook until your desired doneness is reached, about 8 hours. Always use an instant read thermometer to check the internal temperature.
How to Shred Rump Roast
The rump is a well-exercised muscle with lots of connective tissue and fibers. In order to shred a rump roast, it will need to be cooked for a very long period of time.
If this is your goal, cook the beef for 3-4 hours on low before adding the vegetables. Once the vegetables are added, continue to cook for 2 hours longer.
How to Make Tender Rump Roast
Say it with me: low and slow! The key to a tender rump roast is cooking it slowly at a low temperature for a long period of time.
Unlike Prime rib, the Rump Roast isn’t as naturally tender. Allowing the roast to cook for a long period of time helps the connective tissues break down and melt into a tender and delicious dish! The longer you cook the roast, the more tender it will get.
This recipe will produce lots of leftovers, get inspired with leftover steak recipes! If you want even more beef recipes check out this hamburger recipe, it’s the best, I think you’ll also love some of my favorite ground beef recipes! Or try steak kabobs this weekend, they’re drizzled with a chimichurri sauce that is out of this world!
- Rump Roast 3-4 pounds
- 3-4 Fresh Rosemary Sprigs roughly chopped
- 4-5 Cloves Garlic roughly chopped
- 1/4 cup Olive Oil
- Coarse Sea Salt and Fresh Cracked Pepper
- 3 Cups Baby Potatoes
- 3-4 Carrots sliced into 3-4″ lengths
- 1 White or Yellow Onion quartered
- 1 cup Beef Stock
- 1 tablespoon Brown Sugar
- 1-2 tablespoons Flour optional
- Preheat oven to 275 F
- Season the roast: Remove the roast from the refrigerator and pat dry. Set aside.
- In a small mixing bowl, combine 3 cloves, roughly chopped garlic, 1 teaspoon coarse sea salt, 1/4 cup olive oil, and freshly cracked ground pepper. Stir to combine. Rub generously over the entire roast.
- If desired, use a sharp knife to cut 1" deep slits into the roast. Place the remaining garlic chunks within the slits of the meat, allowing the delicious garlic flavor to penetrate the roast.
- Sear the roast: Warm a large dutch oven over high heat. Place the seasoned meat directly on a hot dutch oven for 3-4 minutes, rotate the roast so that all sides are seared.
- Sauté the veggies: Once the meat is browned, reduce the heat to medium low, remove the roast and set aside on a cutting board or platter. Add a dash of olive oil and the vegetables to the dutch oven. Sauté the veggies for 5-6 minutes so that they soften and brown slightly.
- Deglaze the pot: Now it’s time to harness the flavor from sautéing the vegetables and searing the meat. Deglaze the brown bits stuck to the bottom of the pot by pouring a cup of beef broth into the dutch oven. Use a spatula or wooden spoon to scrape all of the "liquid gold" from the pot. Stir in the brown sugar and any additional desired herbs and spices such as salt and pepper or more rosemary.
- Cover and cook: Place the roast back into the dutch oven atop the vegetables. Cover with a tight fitting lid, and place in a 275 F oven, for about 20 minutes per pound. Always use an instant read thermometer to check for doneness.
- Rest and serve: Once the roast is cooked, remove from the oven and let rest for 15 minutes before slicing.
- Make a gravy if desired: Transfer the roast and vegetables to a large serving platter. Return the dutch oven to the stove over medium heat, gradually whisk in 1-2 tablespoons of flour. Continuously whisk until a gravy comes together.
- Searing the meat adds tremendous flavor, this step shouldn’t be skipped.
- Deglazing the pot with beef stock will add lots of flavor. If you do not have beef stock on hand, you can use water instead.
- To avoid a "chunky" gravy, add the flour very slowly and whisk without stopping.
- If you would like to shred the beef, cook for an additional 2 hours. The vegetables can be added during the last hour to prevent them from overcooking.