Description
A comforting baked rump roast infused with flavors of garlic, rosemary, and thyme, served with hearty vegetables and rich gravy.
Ingredients
Scale
- 3 to 4 lb boneless beef rump roast
- 1 tablespoon kosher salt
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons olive oil
- 2 cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
- 4 large carrots (peeled and cut into thick chunks)
- 3 parsnips (peeled and cut similarly to carrots, optional)
- 2 yellow onions (quartered)
- 3 cloves garlic (smashed)
- 4 medium Yukon gold potatoes (halved)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
Instructions
- Preheat the oven to 300°F (150°C). Prepare a large roasting pan.
- Season the roast evenly with kosher salt, freshly cracked black pepper, garlic powder, onion powder, and smoked paprika.
- Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 4-5 minutes per side.
- Transfer the roast to the roasting pan. Scatter the carrots, parsnips, yellow onions, smashed garlic, and Yukon gold potatoes around the meat.
- Combine the beef broth, Worcestershire sauce, and tomato paste in a bowl. Pour it over the roast and vegetables.
- Add the sprigs of rosemary and thyme to the pot. Cover with a lid or aluminum foil.
- Bake low and slow in the preheated oven for 3 to 4 hours, or until the meat is fork-tender and easily pulls apart.
- Remove the roast from the oven and let it rest for 15 minutes before slicing.
- Transfer the cooking liquid to a saucepan for gravy. Bring to a simmer over medium heat. Mix cornstarch and water to create a slurry. Stir this into the simmering liquid until it thickens.
- Serve the sliced roast alongside the roasted vegetables, garnished with fresh herbs if desired.
Notes
For added flavor, consider inserting garlic cloves or fresh herbs into the roast before cooking.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: rump roast, baked roast, comfort food, gravy, vegetables
