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- Why You’ll Love This Rump Roast Recipe
- What Is A Rump Roast?
- Ingredients & Substitutions
- How To Cook A Rump Roast
- Rump Roast Recipe Cook Time
- Storage Instructions
- What To Serve With Rump Roast Recipes
- Ideas For Leftovers
- More Special Occasion Roasts
- Recommended Tools
- Rump Roast Recipe (Tender & Juicy)
This rump roast recipe is a winner for any gathering. The combination of aromatic garlic and fresh herbs makes the perfect blend of flavors, all while the meat cooks to tender, juicy perfection. It makes a mouthwatering, hearty family dinner or a special occasion feast that’s more affordable than a roasted turkey or beef tenderloin.
Why You’ll Love This Rump Roast Recipe
- Tender, juicy meat
- Golden brown crust
- Infused with garlic and fresh herbs
- Just 6 simple ingredients (plus salt and pepper)
- Minimal hands-on prep time
- Impressive, yet easy and affordable, meal for special occasions
- Use leftovers for sandwiches, salads, or in other recipes
What Is A Rump Roast?
A rump roast is an expensive 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 it can be tough if cooked incorrectly, but when cooked low and slow, it becomes incredibly tender and flavorful.
There are two main ways of cooking rump roast: In the oven like my beef sirloin tip roast, or in a slow cooker to make a pot roast. This recipe for rump roast uses the first method, with a tender inside and perfect brown crust.
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking beef rump roast, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Rump Roast – This cut is similar to a chuck roast, but leaner. Look for a well-marbled roast for the best flavor and tender results. If possible, choose one with even thickness throughout, so that it cooks as evenly as possible.
- Garlic – You will need whole garlic cloves for this rump roast recipe. Slice them in half.
- Olive Oil – This locks in moisture and helps the seasonings stick. You could also use avocado oil or any other heat-safe oil.
- Fresh Herbs – I used a combination of fresh rosemary, thyme, and sage, but you could 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.
- Sea Salt & Black Pepper
How To Cook A Rump Roast
This section shows how to make a tender rump roast, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Stuff the roast with garlic. Use a sharp knife to slice small slits all over the roast (in different areas and spaced apart) and insert the garlic cloves into the slits.
- Mix the seasonings. In a small bowl, whisk together olive oil, rosemary, thyme, sage, salt, and pepper.
- Season the meat. Rub the oil and herb mixture evenly over the roast, coating all sides.
- Roast at high heat to start. Place the rump roast on a roasting pan and transfer to the middle oven rack. Cook rump roast in the oven for half an hour at moderately high heat.
TIP: For faster cook time, you can sear the outside in a cast iron Dutch oven instead.
Sear on all sides over high heat, until a brown crust forms, then proceed with the oven at lower heat below. (Oven time may be different if using this method.)
- Reduce heat and slow roast. Continue roasting at much lower heat, until the roast is done to your liking. (See times and temperatures below.)
- 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 Recipe Cook Time
The cook time for rump roast recipes depends on the method you use. This one starts at high heat to form a browned crust and then cooks at low heat to make it tender.
The time needed can vary widely depending on the size of your roast and how done you want it. For best results, use a probe thermometer (it will beep when it’s ready!), but a regular meat thermometer works, too. Use this temperature chart as a guide:
|115-120 degrees F (46-49 degrees C)
|125-130 degrees F (52-54 degrees C)
|135-140 degrees F (57-60 degrees C)
|145-150 degrees F (63-66 degrees C)
Note: The times above are when you’d remove the rump roast from the oven. The internal temperature will rise an additional 5-10 degrees while resting.
- Store: Place leftovers in an airtight container and store in the fridge for up to 3-4 days. You could also throw leftovers into a beef and vegetable soup.
- Meal prep: Prepare in advance as an easy way to make sandwiches, wraps, or add to other dishes.
- Reheat: Warm up in the oven at 350 degrees F for slices, or 300 degrees F for the entire roast.
- Freeze: Place it in an airtight container or freezer bag (either whole or sliced), and store in the freezer for up to 3 months.
What To Serve With Rump Roast Recipes
Rump roast recipes can pair with a variety of side dishes for a hearty family dinner or even a special occasion. Here are some ideas:
- Potatoes – Serve with a side of creamy mashed potatoes (or mashed cauliflower), crispy roasted potatoes, or even oven roasted sweet potatoes for a comforting and satisfying meal.
- Vegetables – Pair with your favorite roasted vegetables, such as roasted cauliflower, crispy roasted brussels sprouts, sweet honey roasted carrots, or any combination you like. Roasted root vegetables, such as carrots, beets, and parsnips are great for fall and winter! If you want to make the veggies while you have the rump roast in the oven, try green beans almondine or sauteed broccoli.
- Sauces – Make a savory gravy from the pan drippings, serve with a creamy mushroom sauce, or try a tangy horseradish sauce for a zesty kick.
Ideas For Leftovers
There are so many ways to enjoy leftover rump roast beef! Here are some ideas:
- Salad – Serve over lettuce or other greens with some cherry tomatoes, red onions, and a drizzle of lemon vinaigrette for a delicious and satisfying meal — similar to a classic steak salad.
- Roast Beef Sandwiches – Thinly slice the rump roast and layer it on your choice of bread. I like to add arugula, caramelized onions, and Swiss cheese, and use lighter bread options, like almond flour bread.
- Casseroles – Layer thin slices into a Reuben casserole instead of corned beef.
More Special Occasion Roasts
Looking for more show-stopping meals? Try some of my other easy beef recipes:
- Roasting Pan – Durable, beautiful, and has a good weight for even heat distribution.
Rump Roast Recipe (Tender & Juicy)
Everyone will love this juicy, tender rump roast recipe, seasoned with aromatic garlic and a blend of fresh herbs. An impressive, easy meal!
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 375 degrees F (190 degrees C).
Slice 10 small slits in the roast, in different areas and spaced apart. Insert the halved garlic cloves into the slits.
In a small bowl, whisk together the olive oil, rosemary, thyme, sage, salt, and pepper. Rub the oil/herb mixture evenly over the roast, coating all sides.
Place the roast on a roasting pan. Cook the rump roast in the oven for 30 minutes.
Reduce heat to 275 degrees F (135 degrees C) and continue roasting for another 1-2.5 hours, until the internal temperature reaches 115-120 degrees F (46-49 degrees C) for rare, 125-130 degrees F (52-54 degrees C) for medium rare, 135-140 degrees F (57-60 degrees C) for medium, or 145-150 degrees F (63-66 degrees C) for medium well. (Mine took 90 minutes for medium rare — time will vary depending on the size and shape of your roast, and how done you want it.)
Remove the roast from the oven. Tent the top with foil and let it rest for 10-15 minutes. (The internal temperature will rise another 5-10 degrees.)
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Serving size: 6 ounces rump roast meat, or 1/8 of entire recipe
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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