Rump Roast (Garlic & Herb Crust)

Ingredients & Substitutions

Here I explain the best ingredients for my rump roast recipe, what each one does, and substitution options. For measurements, see the recipe card.

Selecting Your Rump Roast:

• What it is: A rump roast is an inexpensive cut of beef that comes from the backside of the cow’s leg. It’s a lean piece of meat with a lot of connective tissue, so getting the doneness right and slicing thinly across the grain make a big difference.
• What to look for: You can get rump roast at the grocery store, but I prefer the butcher as I usually get better quality there. Sometimes it’s labeled “bottom round rump roast”. Look for fairly even thickness. You want some fine marbling, but don’t expect this cut of meat to be as marbled as a chuck roast. If the one you get is frozen, make sure to thaw it before cooking.
• Ways to cook it: There are two main ways of cooking rump roast: In the oven for juicy beef you can slice (like my beef sirloin tip roast), or braise it with liquid for fork tender meat (like my slow cooker pot roast). This recipe for rump roast uses the first method, with a tender inside and herby browned crust.

Other Ingredients:

• Garlic – You’ll need whole cloves for tucking into the meat. I halve mine lengthwise to make them easier to slide into the slits.
• Fresh Herbs – I used a combination of fresh rosemary, thyme, and sage, finely chopped. Feel free to use any fresh herbs of your choice (3 tablespoons total). If you need to use dried herbs, substitute 1 teaspoon dried for each tablespoon fresh. You can also simply use a tablespoon of Italian seasoning for convenience.
• Olive Oil – Locks in moisture, helps the herb mixture stick, and encourages browning. Avocado oil works just as well here.
• Sea Salt & Black Pepper – My rule of thumb is 1 teaspoon of salt and 1/4 to 1/3 teaspoon of black pepper per pound of meat, so adjust accordingly if your roast isn’t 3 pounds like mine.

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How To Cook A Rump Roast

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Stuff the roast with garlic. Use a sharp knife to make small, spaced-apart slits all over the roast, and insert the halved garlic cloves. I push each piece fully into the meat, so it doesn’t stick out and scorch.
2. Mix the seasonings. In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper to make an herb paste.

3. Season the meat. Rub the oil and herb mixture evenly over the roast, coating all sides.
4. Start roasting at higher heat. Place the beef in a roasting pan and transfer to the middle oven rack. Cook the rump roast in the oven, uncovered so the outside can brown.
5. Reduce the heat and slow roast. Lower the oven temperature and continue roasting until the center reaches your preferred doneness. See my temperature guide below!
6. Rest and serve. Remove the roast from the oven. Tent the top with foil and let it rest before slicing. (Resting is important to ensure that it stays juicy!)

Rump Roast Cook Time & Doneness

A 3-pound rump roast takes 1.5 to 3 hours in the oven with my method: 30 minutes at 375 degrees F, followed by 1 to 2.5 hours at 275 degrees F. Mine needed 90 minutes in the lower-temperature stage for medium rare, or about 2 hours of roasting altogether. Allow another 10–15 minutes for resting.

A flatter roast can cook faster than a thick, compact one of the same weight, so check smaller or thinner roasts earlier. For best results, go by internal temperature rather than time.

I like to use a probe thermometer because it beeps when ready, but a regular meat thermometer works, too. Position the tip of your thermometer in the thickest part of the meat, away from the garlic pockets and any large seams of fat.

These are the temperatures for removing the roast from the oven. The center typically rises another 5–10 degrees F while resting:

Serving Ideas

I like this juicy rump roast recipe equally for a holiday meal or just a hearty family dinner, especially when we have people visiting and I need to feed a crowd. These are my favorite pairings with it:

• Potatoes – Creamy mashed potatoes are a classic, or try my mashed cauliflower for a lighter swap. My roasted potatoes or roasted sweet potatoes also go well if you’re planning ahead for the oven space.
• Vegetables – I can make green beans almondine or sauteed broccoli on the stovetop while the beef roasts. Want roasted vegetables instead? Cook them ahead and rewarm while the meat rests.
• Sauces – My creamy mushroom sauce is my fave with this rump roast. If you want a shortcut with no cooking, store-bought horseradish sauce works really well here.

Ideas For Leftovers

If you have extra beef, you’ve got a head start on lunch the next day! I like to slice it thinly and use it in:

• Roast Beef Sandwiches – Pile the beef onto your favorite bread with arugula, Swiss cheese, and my caramelized onions. A little horseradish sauce adds a nice kick! For a lighter bread option, try my almond flour bread.
• Steak Salad – Use the beef in my steak salad, made with greens, cherry tomatoes, and red onions. I like my lemon vinaigrette here for a bright, tangy finish.
• Casserole – Chop the beef into my Reuben casserole instead of corned beef.