📋 Lean and Tender Rump Roast Recipe

Course: Main

Cuisine: American

Keyword: Comfort Food

Prep Time: 30

Cook Time: 2

Resting Time: 15

Total Time: 2 45

Servings:

Calories: 336kcal

Author: Marilyn

Deliciously tender, inexpensive and so easy to make! All great reasons to make this deliciously lean and tender rump roast.

Get Recipe Ingredients

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 125°F for medium-rare, 135°F for medium, and 150°F for medium-well. (See tip)
Remove roast from oven and tent with foil. Let stand about 5 to 10 minutes.
Pour beef juices from the roasting pan into a 4-cup measuring cup. Add beef broth and enough water to measure 3-1/2 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.

For different weights (under or over 4 lbs) and types of roasts, my roasting charts and calculator has more information.
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 to 10 degrees before it reaches your 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.

Variations:

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.