📋 Lean and Tender Rump Roast Recipe
Servings: 8
Calories: 336kcal
Deliciously tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast.
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Equipment
Ingredients
- 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
Instructions
- 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 150°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.
Notes
- 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 about 5 degrees before it reaches the ideal temperature. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes.
- 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.
Nutrition
Calories: 336kcal | Carbohydrates: 3g | Protein: 52g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 141mg | Sodium: 261mg | Potassium: 931mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 5mg