Amazingly tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast. This beef roast recipe is perfect for a comforting dinner with family and friends. If you have any leftovers, sliced beef roast is outstanding in sandwiches.
💭 What Makes This A Great Recipe
Sunday Dinner Favorite. This Sunday roast brings back wonderful memories of sitting down to a down-home comfort pot roast and friendly family conversations. Make this recipe as a new addition to your family meals or a beginning of new comfort food dinners.
Tender and Lean. The low and slow cooking makes this cut of beef rump especially tender. Cooking rump roast on low heat prevents the gristle from getting too tough.
Set It and Forget It. Once you have seasoned the roast, this recipe is basically hands-free. Put it in the oven and let your oven do all the work.
Versatile. This roast is pure comfort food sliced and served with your favorite side dishes. It also is perfect for sandwiches such as an Italian Beef sandwich or a French Dip sandwich with au jus.
If you are making this rump roast for your main course with side dishes, it will serve about 8 people. If you are making it to slice thinly for sandwiches, it will serve 12 or more.
🔪 How To Make This Roast
Cooking a rump roast is so easy and fuss free. When you learn how to cook a beef rump the right way, you will love just how simple this roast is to make and how perfectly tasty it turns out.
- Season. A quick mix of dried onions, dried thyme, mushroom powder and granulated garlic is the highlight. Season with salt and pepper and it is ready to go. If you have never cooked with mushroom powder, I highly recommend it. Mushrooms add an amazing amount of umami to your roast, that you will wonder why you did use it before. If you already have some on hand - good for you - you will see it in several of my recipes.
- Roast. To cook a rump roast, start the roast at a higher temperature - 425° F to get the outside browned which adds more flavor. After 15 minutes, reduce the heat to 275° F and let the roast cook slowly for approximately 2 hours. This low and slow method roasts the beef perfectly without making it tough. I highly recommend using a oven-proof thermometer or an instant-read thermometer.
- Rest. Cover the roast with foil and let stand for 10 to 15 minutes. The temperature will rise 5 to 10 degrees while the roast is resting. I like my rump roast medium-rare, so I will pull the roast out of the oven when it reaches 140 degrees internally. If you like it more done, follow steps in the recipe card.
- Make Au Jus or Gravy. To make a nice sauce for the rump roast, simmer the juices in the pan with beef stock, Worcestershire, and a pinch of sugar. This makes a wonderful sauce to drizzle over the roast or to use as a dip for roast beef sandwiches. If you prefer gravy instead of au jus, all it takes is adding a cornstarch slurry to the sauce mixture while it is simmering.
- Slice. After the roast has rested. Slice the meat against the grain and arrange on a serving platter. You can drizzle the slices with juice or gravy and serve the remainder alongside the carved roast.
- Montreal Steak Seasoning. McCormick makes a great steak seasoning or you can use my homemade Montreal Steak Seasoning recipe.
- Herbs de Provence. This is a delightful blend of herbs and spices. You can find this item in grocery stores or online. You will need to season with salt and pepper too.
- Ready-Made Sauce or Gravy. You may already have your own favorite au jus or gravy recipe. If so, feel free to use it.
🥗 Suggested Side Dishes
🍲 More Easy Weeknight Recipes
Are you ready to learn how to make a tender and delicious roast your family will love? Here is the best rump roast recipe for one of my favorite comfort food dishes.
📋 Recipe Card
📋 Lean and Tender Rump Roast Recipe
- 4 pounds boneless beef rump roast
- 2 tablespoons canola oil
- 3 tablespoons dehydrated minced onions divided
- Kosher salt
- 2 teaspoons dried thyme
- 2 teaspoons ground mushroom powder
- 1 teaspoon granulated garlic
- 2 cups no salt added beef stock
- 2 teaspoons Worcestershire sauce
- Pinch granulated sugar
- Freshly ground black pepper
- Preheat oven to 425°F.
- Brush roast with oil. In a small bowl, combine 2 tablespoons minced onions, 1 tablespoon salt, the thyme, mushroom powder and granulated garlic. Rub mixture into roast.
- Place roast on a wire rack inside a shallow pan. Insert an ovenproof meat thermometer horizontally in the thickest part of the roast. Roast for 15 minutes. Reduce heat to 275°F and cook for 2 hours or until the thermometer registers 135°F for medium-rare, 145°F for medium, and 155°F for medium-well. (See tip)
- Remove roast from oven and tent with foil. Let stand 15 minutes.
- Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-½ cups. In a medium saucepan over medium-high heat, add the liquids, remaining dried onions, the Worcestershire sauce and sugar. Bring mixture to a boil. Reduce heat and simmer, stirring often, 5 minutes. Season to taste with pepper and more salt (if needed). Strain the mixture into small serving bowls. Keep warm.
- Carve the meat against the grain and arrange on a serving platter. Ladle some of the juices (au jus) over the beef slices.
- Serve carved rump roast with the remaining au jus alongside.
- The meat will continue to rise in temperature 5 to 10 degrees while it is resting. For this reason, I recommend taking your roast out of the oven before it reaches the ideal temperature. The USDA recommended temperatures for beef are 145°F for medium-rare, 160°F for medium, and 165°F for medium-well.
- Make sure to use a beef stock and not beef bouillon as the flavors will not be the same.
- You can replace the granulated garlic with 3 cloves of minced garlic or about 1 rounded teaspoon minced garlic.
- Make gravy in place of the au jus. Make a slurry by combining 2 tablespoons cold water and 1 tablespoon cornstarch. In step 7 whisk the slurry into the liquid while simmering. Cook, stirring, 5 minutes or until desired thickness.