Herb-Infused Easy Rump Roast

Name: Herb-Infused Easy Rump Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 6 servings
Ingredients: 3 lbs beef rump roast; 2 tbsp olive oil; 1 tbsp kosher salt; 1 tsp black pepper; 3 cloves garlic, minced; 2 tbsp fresh rosemary, chopped; 1 tbsp fresh thyme, chopped; 1 medium onion, sliced; 2 cups beef broth; 2 tbsp balsamic vinegar

🕒 Prep: 15 min

🔥 Cook: 3 hours

🍽 Serves: 6

★★★★★

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If you're looking to impress with minimal stress, this Herb-Infused Easy Rump Roast will become your go-to recipe. Perfect for a cozy family dinner or a special occasion, this dish brings together the earthy flavors of fresh herbs and the richness of a perfectly cooked beef roast.

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Ingredients for Herb-Infused Easy Rump Roast

The star of this dish is, of course, the beef rump roast, known for its rich flavor and tender texture when cooked slowly. A good sear in olive oil locks in the juices, while the kosher salt and black pepper enhance the natural beefiness. Garlic adds a robust base note, with rosemary and thyme contributing their aromatic qualities. Onion provides a subtle sweetness, and the beef broth ensures the roast stays moist. Finally, a splash of balsamic vinegar gives a hint of tanginess that balances the flavors beautifully.

Tips & Tricks

For a more intense herb flavor, marinate the roast overnight with the herbs and oil.
Use a meat thermometer to ensure perfect doneness — aim for 145°F for medium.
If your roast is done before the rest of your meal, keep it warm by covering it tightly with foil.

Serving Suggestions

This roast pairs wonderfully with creamy mashed potatoes or a hearty root vegetable mash. A crisp green salad with a light vinaigrette balances the richness. For a comforting touch, serve with soft dinner rolls to soak up the delicious juices.

Frequently Asked Questions

Can I use dried herbs instead of fresh?: Yes, but use half the amount since dried herbs are more concentrated.
What if I don't have balsamic vinegar?: Red wine vinegar or apple cider vinegar can work, though the flavor will slightly differ.
How do I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days.

Herb-Infused Easy Rump Roast Recipe Walkthrough

First, preheat your oven to 325°F (163°C). This ensures your oven is ready to maintain the low, steady heat needed for a tender roast. Next, generously season your rump roast with salt and black pepper on all sides. This forms a flavorful crust when seared.

In a large skillet, heat olive oil over medium-high heat. Once shimmering, place the roast in the skillet. Sear it on all sides, about 4 minutes each, until it’s beautifully browned. Transfer the seared roast to a roasting pan.

Using the same skillet, add the garlic, rosemary, thyme, and onion. Sauté them for 3 to 4 minutes, allowing the herbs and garlic to release their fragrance and the onions to soften slightly.

Pour in the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring this mixture to a gentle simmer, then pour it over the roast in the roasting pan.

Cover the pan with foil to keep the moisture in, and place it in your preheated oven. Roast for 2.5 to 3 hours, or until the beef is tender. Once done, let the roast rest for 10 minutes before slicing. This rest period helps the juices redistribute, making for a moister slice.

Why You'll Love This Recipe

Simple yet flavorful — the herbs and balsamic bring out the best in the beef.
Minimal prep time — just a bit of chopping and searing.
Perfect for gatherings — it feeds a crowd with ease.
Leftovers make fantastic sandwiches or tacos.
It's a classic with a twist, thanks to the balsamic vinegar.

Ingredients

3 lbs beef rump roast

2 tbsp olive oil

1 tbsp kosher salt

1 tsp black pepper

3 cloves garlic, minced

2 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

1 medium onion, sliced

2 cups beef broth

2 tbsp balsamic vinegar

Step-by-step Instructions

1. Preheat your oven to 325°F (163°C).

2. Season the rump roast with salt and black pepper on all sides.

3. In a large skillet, heat olive oil over medium-high heat.

4. Sear the rump roast on all sides until browned, about 4 minutes per side.

5. Transfer the roast to a roasting pan.

6. In the same skillet, add garlic, rosemary, thyme, and onion. Sauté for 3-4 minutes.

7. Add beef broth and balsamic vinegar to the skillet, bring to a simmer.

8. Pour the mixture over the rump roast in the roasting pan.

9. Cover the pan with foil and roast in the oven for 2.5 to 3 hours, or until tender.

10. Allow the roast to rest for 10 minutes before slicing.

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