Traditional Rump Roast
Savor the delectable flavors of this traditional rump roast, expertly seasoned and slow-cooked to perfection. Ideal for family gatherings and holidays, this classic dish promises tender, juicy meat with rich, savory notes that transport you to a cozy, home-cooked meal experience.
Prep time: 15 minutesCook time: 3 hoursServes: 8
Ingredients
1 (4-pound) rump roast
2 tablespoons olive oil
1 tablespoon salt
1 tablespoon black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon dried rosemary
2 cups beef broth
1 cup red wine
3 large carrots, peeled and chopped
4 large potatoes, peeled and quartered
1 large onion, quartered
Instructions
1. Preheat your oven to 325°F (163°C).
2. Rub the rump roast with olive oil, salt, pepper, garlic powder, onion powder, thyme, and rosemary.
3. In a large roasting pan, place the seasoned roast and surround it with carrots, potatoes, and onions.
4. Pour beef broth and red wine over the roast and vegetables.
5. Cover the roasting pan with aluminum foil and roast in the preheated oven for 2.5 to 3 hours, or until the meat reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
6. Remove the foil during the last 30 minutes of cooking to allow the roast to brown.
7. Allow the roast to rest for 15 minutes before slicing.
8. Serve with roasted vegetables and enjoy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a covered dish in the oven at 350°F (175°C) until warmed through, or use a microwave on medium power.
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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.
