Imagine a perfectly tender, juicy beef roast that fills your kitchen with an irresistible aroma and promises a dining experience that transforms an ordinary meal into a memorable feast. This Oven Roasted Beef Rump Roast is not just a recipe; it's a culinary journey that combines classic American cooking techniques with foolproof methods to deliver restaurant-quality results right in your own home. Whether you're hosting a Sunday family dinner or impressing dinner guests, this recipe guarantees a showstopping main course that will have everyone asking for your secret.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 4 lbs beef rump roast
- 2 tbsp olive oil
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tsp thyme
- Salt and pepper to taste
- Carrots and potatoes for roasting
Instructions
- Remove the beef rump roast from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 325°F (165°C).
- Pat the beef roast dry with paper towels to remove excess moisture, which helps achieve a better sear and crust.
- Season the roast generously on all sides with salt, pepper, and 1 teaspoon of dried thyme, pressing the seasonings into the meat.
- Heat olive oil in a large oven-safe Dutch oven or roasting pan over medium-high heat.
- Sear the roast on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Remove the roast and set aside. In the same pan, sauté quartered onions and minced garlic until fragrant, about 2 minutes.
- Return the roast to the pan, add beef broth, and sprinkle remaining thyme around the meat.
- Arrange chopped carrots and potatoes around the roast in the pan.
- Cover the pan with a tight-fitting lid or aluminum foil and transfer to the preheated oven.
- Roast for approximately 2 hours and 30 minutes, or until the internal temperature reaches 135°F for medium-rare (adjust cooking time based on desired doneness).
- Remove from oven and let the roast rest for 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice against the grain and serve with the roasted vegetables and pan juices.
Tips
- Temperature is Key: Always let your roast sit at room temperature for an hour before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Use paper towels to remove excess moisture from the meat, which helps create a beautiful golden-brown crust.
- Invest in a Meat Thermometer: For precise doneness, use a meat thermometer to check internal temperature (135°F for medium-rare).
- Rest is Best: Allow the roast to rest 15-20 minutes after cooking to let juices redistribute, ensuring maximum tenderness.
- Cut Against the Grain: When slicing, always cut perpendicular to the muscle fibers to guarantee the most tender bites.
- Vegetable Placement: Arrange carrots and potatoes around the roast to absorb delicious pan juices during cooking.
- Don't Overcrowd: Use a pan that allows space around the roast for even air circulation and proper roasting.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 40g
Fat: 20g
Saturated Fat: 7g
Cholesterol: 120mg
