Savory Herb-Infused Rump Roast

Discover a unique twist on the classic rump roast with our Savory Herb-Infused Rump Roast recipe. This dish combines the robust flavors of garlic and rosemary with a hint of citrus, offering a succulent main course perfect for family dinners or special occasions. Easy to prepare and mouthwateringly delicious, this recipe is sure to become a beloved staple.

Prep time: 10 minutes
Cook time: 2 hours 30 minutes
Serves: 6

Ingredients

3 lbs rump roast

2 tbsp olive oil

4 cloves garlic, minced

1 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 tsp salt

1/2 tsp black pepper

1/4 cup beef broth

1 tbsp lemon zest

2 tbsp Worcestershire sauce

1 large onion, quartered

3 carrots, peeled and cut into large pieces

2 celery stalks, cut into large pieces

Instructions

1. Preheat the oven to 325°F.

2. Rub the rump roast with olive oil, minced garlic, rosemary, thyme, salt, and black pepper.

3. Place the seasoned roast in a roasting pan.

4. In a small bowl, mix the beef broth, lemon zest, and Worcestershire sauce, then pour over the roast.

5. Arrange onion, carrots, and celery around the roast in the pan.

6. Cover the pan with foil and roast in the oven for 2 to 2.5 hours, or until the internal temperature reaches 135°F for medium-rare.

7. Remove the foil during the last 30 minutes of cooking to allow the roast to brown.

8. Let the roast rest for 10 minutes before slicing.

Storage

Store leftover roast in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat slices in a preheated oven at 300°F for 10-15 minutes or microwave on medium heat for 1-2 minutes.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.