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.
Looking for more roast recipes? Try my Mississippi pot roast, ribeye roast, or chuck tender roast next.
As the weather cools down, suddenly, my family starts requesting roasts every night! But I’m not complaining, not when my rump roast takes center stage.
To guarantee a tender roast, I coated it with minced garlic and seasonings. Then, I cook it at a high temperature to lock in the juices before lowering it to slowly tenderize the meat. The result is a simple, low-effort dish that tastes like pure comfort food.
What is rump roast?
Similar to my ‘bottom round roast,’ it’s a cut of beef from the cow’s hindquarters near the loin. It’s a lean and flavorful cut best used for low and slow cooking methods, like in pot roast.
Table of Contents
Why I love this recipe
- Budget-friendly dinner. Rump is one of the most affordable cuts of beef you can find, but when done right, it tastes anything but cheap.
- A healthy cut of beef. In addition to being inexpensive, this is one of the leanest cuts of beef, making for a low-fat and high-protein dish.
- Minimal effort, maximum reward. Once the roast is in the oven, your job is basically done.
- It gets better and better. Save the leftovers for delicious roast beef sandwiches, or if you’re me, steal slices from the fridge when my family’s not looking…
Ingredients needed
- Rump roast. For this recipe, I use a 3-pound roast. Look for one that’s well-trimmed with a deep red color and minimal marbling. It may also be labeled as a round tip roast.
- Fresh garlic cloves. Freshly minced and packed into the meat to add more flavor.
- Salt and black pepper. To season.
- Olive oil. To help the seasoning adhere to the meat.
- Fresh rosemary. For a fresh herbaceous flavor. Fresh thyme also works.
- Italian seasoning. For aroma, flavor, and depth.
- Beef broth. To help tenderize and slow cook the meat. Look for a low-sodium broth since we’ll be adding plenty of salt.
How to cook rump roast
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Season the meat. Preheat the oven, then cut slits into the roast and fill them with minced garlic and a pinch of seasoning. In a small bowl, combine the olive oil, fresh herbs, and remaining seasonings. Rub this over the roast.
Step 2- First roast. Place the beef in a baking dish and roast for 20 minutes.
Step 3- Second roast. Add the broth, reduce the heat, and cook the roast until it reaches 125F for medium-rare.
Step 4- Rest and serve. Let the roast rest under aluminum foil for 5 minutes, then slice and serve.
Cooking temperatures
For my recipe, I used a 3-pound roast and it took one hour for a rare roast (the ideal doneness for this cut of meat). Use an internal thermometer and check for your desired doneness:
- 115F for rare
- 125F for medium-rare
- 135F for medium
- 145F for medium-well
- 155F for well-done
To account for carryover cooking, remove the roast from the oven when it’s 5 degrees away from your preferred doneness.
Alternative cooking methods
While I prefer the oven method because I find it yields the best texture, I also tested it in the slow cooker and Instant Pot, so you have options!
Slow cooker method. Season the meat and place it in the slow cooker with the remaining ingredients. Cook on Low for 6-8 hours or High for 3-4 hours, let it rest, then slice and serve.
Instant Pot method. Place the seasoned meat and all remaining ingredients into the pressure cooker, seal it, and cook on High Pressure for 1 hour, then release pressure for 10 minutes.
Arman’s recipe tips
- Bring it to room temperature. Let the roast sit on the counter for at least an hour before cooking it. I find this helps it cook more evenly and become even more tender.
- Sear the meat first. To create a crispier crust on the outside, sear the beef in a well oiled skillet over medium-high heat until browned on all sides, then roast as I did.
- Roast veggies for an easy side dish. Instead of cooking a separate side, toss in some roughly chopped onions, baby potatoes, and carrots into the roasting pan. As it cooks, you’ll be left with tender and perfectly cooked veggies.
- Make a gravy. Combine 1 tablespoon of cornstarch with 2 tablespoons of water and mix it into a slurry. Then, add it to the pan juices and simmer over the stove until it’s thickened.
Storage instructions
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.
Reheating: 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.
Frequently asked questions
Generally, yes, the longer the roast is cooked, the more tender it will become. However, with rump roasts, the longer you roast it, the more it is prone to drying out, so stick to my tried and true cooking times.
To guarantee a tender roast, let the meat come to room temperature before cooking, and when it’s done, let it rest under a tent of foil so the juices have time to redistribute.
More easy beef dinners
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Preheat the oven to 240C/480F.
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Cut 5-6 slits in the roast and fill the holes with the minced garlic, a little of the salt, pepper, and Italian seasoning.
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In a small bowl, whisk together the remaining seasonings, olive oil, and fresh rosemary. Rub all over the roast, coating all sides.
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Place the roast in a large baking dish or roasting pan and roast for 20 minutes.
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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.
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Remove the roast from the oven and tent it with foil for 5 minutes before slicing the meat against the grain.
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.
Serving: 1servingCalories: 195kcalCarbohydrates: 1gProtein: 26gFat: 9gSodium: 466mgPotassium: 415mgFiber: 0.2gSugar: 0.03gVitamin A: 27IUVitamin C: 1mgCalcium: 32mgIron: 3mgNET CARBS: 1g
