Rump Roast Recipe
A tender rump roast recipe is a timeless favorite for family dinners, offering juicy slices of beef infused with rich, savory flavor and an irresistible aroma that fills the kitchen.
This dish is pure comfort food elegance, perfect for special occasions or an indulgent Sunday roast. It delivers restaurant-worthy results with simple, familiar ingredients and straightforward preparation.
What You’ll Need for This Tender Rump Roast
- Rump roast (4 pounds) – The star of the show, known for its deep beefy flavor and beautifully tender texture when cooked low and slow.
- Garlic cloves (6) – Infused directly into the meat, garlic adds a punch of warmth and aroma that defines the roast’s character.
- Sea salt & black pepper – These essential seasonings enhance the natural umami of the beef and build a flavorful crust.
- Salted butter (2 tablespoons) – Used for searing, it adds richness and a golden-brown finish to the outer layer.
- Beef broth (½ cup) – Provides moisture while deglazing the pan and supports a deeply savory base for the roast.
- Dry red wine (½ cup) – Adds complexity and depth, giving the roast its signature restaurant-quality finish.
- Yellow onion (1 large, sliced) – Adds sweetness and aromatics as it roasts with the beef, blending beautifully into the pan juices.
- Rosemary sprigs (2) – Earthy and piney, rosemary balances the richness of the meat and infuses it with fragrant herbal notes.
How to Make the Magic Happen
Start by bringing the rump roast close to room temperature—this ensures even cooking and a tender bite.
Next, carefully stuff the roast with slivers of garlic, sea salt, and black pepper, creating flavor pockets throughout the meat. A quick sear in melted butter builds a savory crust that locks in juices.
Deglaze the pan with beef broth and red wine, scraping up all the flavorful bits. Nestle the roast back in the pan and surround it with sliced onions and rosemary sprigs before placing it in a low oven to roast slowly.
Cook until the internal temperature hits 115°F, then rest the roast to let the juices redistribute. Slice and serve at 125°F for rare or 130°F for medium-rare perfection.
Kitchen Tips & Flavor Twists
For an even deeper flavor, marinate the roast in a mix of wine, garlic, and herbs overnight. It’s optional but can elevate the richness of the final dish.
Don’t skip the resting period—it’s critical for keeping the meat juicy. Tent it loosely with foil and resist slicing too early. Letting it rest ensures those savory juices stay right where they belong.
For a twist, try using thyme or oregano in place of rosemary, or swap the red wine for balsamic vinegar for a slightly sweeter, tangier profile.
Save It for Later: Storing and Reheating Tips
Leftover rump roast stores beautifully. Once cooled, wrap tightly in foil or place in an airtight container and refrigerate for up to 4 days.
To freeze, slice the roast and layer it with parchment between slices. Wrap well and freeze for up to 3 months.
When reheating, use a low oven (about 275°F) covered with foil to preserve tenderness. Add a splash of broth to keep it moist, and avoid microwaving unless absolutely necessary—it can make the beef tough.
Rump Roast Recipe
Ingredients
- 2 tablespoons salted butter
- ½ cup beef broth
- 2 teaspoons black pepper
- ½ cup dry red wine
- 2 tablespoons sea salt
- 1 large yellow onion thinly sliced
- 2 sprigs rosemary
- 4- pound rump roast
- 6 cloves garlic
Instructions
- Take the rump roast out of the refrigerator approximately two hours prior to cooking, ensuring it acclimates closer to room temperature without exceeding the time limit.
- Employ a slender, sharp knife to pierce three deep slits (roughly 2 to 3 inches) on one face of the meat. Into each incision, insert a garlic clove along with a pinch of sea salt and black pepper. Repeat the procedure on the opposite side, using the remaining garlic and seasonings. Generously rub any leftover salt and pepper over the entire surface of the meat.
- Set the oven to preheat at 275°F.
- In an oven-safe skillet, melt the salted butter over medium-high heat and sear the rump roast on all sides to form a golden-brown crust, which should take about 15 minutes. Transfer the seared meat to a plate.
- Deglaze the skillet with beef broth and red wine, stirring to loosen and incorporate the browned bits.
- Return the roast to the skillet, surrounding it with thin slices of onion and fresh rosemary sprigs.
- Roast the meat in the oven until its internal temperature reaches 115°F. For a 4-pound roast, this will require approximately 12 to 15 minutes per pound, totaling around 48 to 60 minutes.
- Once removed from the oven, place the roast on a cutting board, loosely cover it with foil, and allow it to rest for 20 minutes. Serve once the internal temperature registers 130°F for medium-rare or 125°F for rare.
