Savory Herb-Infused Rump Roast

🕒 Prep: 10 min
🔥 Cook: 2 hours 30 min
🍽 Serves: 6
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Looking for a hearty meal that’s both comforting and impressive? This Savory Herb-Infused Rump Roast is your perfect go-to. Infused with fresh herbs and zesty flavors, it’s a dish that brings warmth and satisfaction to the table.

Ingredients for Savory Herb-Infused Rump Roast

The star of our dish is the rump roast, known for its robust flavor and tenderness when cooked properly. We use olive oil to help the herbs and spices adhere to the meat, while the garlic adds a deep, aromatic flavor. Rosemary and thyme are the fresh herbs that elevate the roast with their earthy notes. A sprinkle of salt and black pepper rounds out the seasoning. To enhance the flavor, we pour a mixture of beef broth, lemon zest, and Worcestershire sauce over the roast. The onion, carrots, and celery not only add flavor but also create a delicious bed for the roast to cook on.

Tips & Tricks

  • Let the roast come to room temperature before cooking for even cooking.
  • Use a meat thermometer for accuracy — it’s worth the investment!
  • If you prefer more browning, sear the roast in a hot pan before placing it in the oven.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or a simple side of roasted Brussels sprouts. A glass of red wine, like a Cabernet Sauvignon, complements the rich flavors perfectly.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, a chuck roast can be used but may require a slightly longer cooking time.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out.

Savory Herb-Infused Rump Roast Recipe Walkthrough

First, preheat your oven to 325°F to get it nice and ready for roasting. While the oven is heating, take your rump roast and give it a generous rubdown with olive oil, then cover it with minced garlic, rosemary, thyme, salt, and pepper. This step is where all the flavor magic happens.

Place your seasoned roast in a roasting pan. In a small bowl, mix together the beef broth, lemon zest, and Worcestershire sauce. Pour this mixture over the roast, letting it seep into every nook and cranny.

Next, arrange the quartered onion, carrots, and celery around the roast. These veggies will soak up all the flavorful juices, adding another layer of deliciousness to your meal.

Cover the roasting pan with foil and pop it into the oven. Let it roast for about 2 to 2.5 hours. You’re looking for an internal temperature of 135°F if you prefer your roast medium-rare. For the last 30 minutes, remove the foil to let the roast brown nicely on top.

Once done, let your roast rest for about 10 minutes before slicing. This rest period is crucial — it allows the juices to redistribute, making every bite juicy and tender.

Why You'll Love This Recipe

  • Infused with fresh herbs for a burst of flavor.
  • Perfectly tender with minimal effort.
  • Great for family gatherings or special occasions.
  • Rich in taste but simple to prepare.

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

Step-by-step 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.

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