Description
A tender and flavorful rump roast slow-cooked with garlic and herbs, perfect for family gatherings and special occasions.
Ingredients
Scale
- 4–5 pound boneless beef rump roast
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon thyme (dried, optional)
- 1 tablespoon fresh rosemary, minced (optional for garnish)
- 1 bulb of fresh garlic, peeled and chopped
- 1 cup beef broth or water
- 1 tablespoon Worcestershire sauce
- 2 tablespoons balsamic vinegar (optional)
- 1 onion, chopped and caramelized
Instructions
- Remove your beef rump roast from the refrigerator and let it sit on the counter for 20 minutes.
- Preheat your oven to 450°F.
- Trim any excess fat as desired.
- Rub the roast with olive oil to help the seasoning stick.
- Combine salt, ground black pepper, garlic powder, onion powder, and thyme in a small bowl.
- Rub the seasoning mix evenly across the entire rump roast.
- Heat a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side.
- Remove the roast from the skillet and set aside on a cutting board.
- Caramelize the chopped onion in the same skillet until golden brown, then add the minced garlic and stir until fragrant.
- Add beef broth and Worcestershire sauce to the skillet, scraping any browned bits from the bottom.
- Pour the mixture into a roasting pan and place the seared roast on top.
- Cover the pan with foil and place it in the preheated oven.
- Roast for 15 minutes at 450°F, then reduce the temperature to 325°F and continue cooking for 2-3 hours, or until the internal temperature reaches your desired doneness.
- Drizzle balsamic vinegar over the roast during the last 30 minutes of cooking if desired.
- Remove the roast from the oven and let it rest for 15 minutes before slicing and garnishing with fresh rosemary.
Notes
Slice against the grain for the most tender bites. Store leftovers in an airtight container in the fridge for up to four days.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 65g
- Cholesterol: 120mg
Keywords: rump roast, garlic, herbs, family dinner, slow cooking, roast beef
