Rump Roast Recipe
Rump roast is a hearty, flavorful dish that transforms into a tender delight with proper cooking. It’s an excellent choice for family meals and special occasions alike.
Equipment
- Dutch oven or roasting pan
- Meat thermometer
- Cutting board
- Sharp knife
Ingredients
- Rump Roast
- 3 –4 lb rump roast
- Salt and pepper to taste
- 2 tsp garlic powder
- Fresh herbs rosemary or thyme, optional
- Vegetables
- 2 –3 medium potatoes chopped
- 2 –3 carrots chopped
- 1 large onion quartered
- Liquid
- 1 –2 cups beef broth or red wine
Instructions
- Preheat the Oven
- Set oven to 325°F (163°C).
- Season the Roast
- Dry and season the rump roast generously.
- Sear the Meat
- Brown the roast in hot oil on all sides.
- Add Vegetables and Liquid
- Place vegetables in the pot, add the roast, and pour in the liquid.
- Cover and Roast
- Cover and roast for 3–4 hours, until desired doneness.
- Rest and Serve
- Let the roast rest before slicing and serve with vegetables and pan juices.
Notes
Adjust cooking time based on the size of the roast.
Use leftovers in sandwiches or salads for a delicious next-day meal.
Use leftovers in sandwiches or salads for a delicious next-day meal.