Traditional Rump Roast

Name: Traditional Rump Roast
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 8 servings
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

🕒 Prep: 15 min

🔥 Cook: 3 hours

🍽 Serves: 8

★★★★★

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This Traditional Rump Roast is a comforting classic that warms both the heart and home. With a perfect blend of herbs and a rich red wine sauce, it's a dish made for Sunday dinners or special occasions alike. Easy to prepare, yet impressively flavorful, this roast is sure to become a family favorite.

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Ingredients for Traditional Rump Roast

The star of our dish, the rump roast, is a lean cut that becomes tender and flavorful when slow-cooked. Olive oil helps the spices adhere to the meat and adds a touch of richness. A balance of salt and black pepper enhances the natural flavors, while garlic powder and onion powder provide a savory base. Dried thyme and dried rosemary add an earthy aroma and depth. The beef broth and red wine create a luscious sauce that infuses the meat and veggies with flavor. Carrots, potatoes, and onions round out the meal, soaking up all those delicious juices.

Tips & Tricks

If you prefer a thicker sauce, remove the roast and veggies, and reduce the liquid on the stovetop for a few minutes.
Use a meat thermometer for accuracy — it's your best friend for perfectly cooked meat.
Resting the meat is key. It allows the juices to redistribute, ensuring a moist and flavorful roast.

Serving Suggestions

This classic roast pairs beautifully with a simple green salad or sautéed green beans. For a splash of color and freshness, a cranberry or apple chutney on the side would complement the savory flavors perfectly. And if you’re feeling fancy, a glass of the same red wine used in the dish would round out the meal nicely.

Frequently Asked Questions

Can I use a different cut of meat?: Yes, a chuck roast or a round roast can work, but cooking times may vary.
What if I don't have red wine?: You can substitute with additional beef broth or use a splash of balsamic vinegar for a different flavor profile.
How do I store leftovers?: Store leftovers in an airtight container in the fridge for up to three days. Reheat gently to maintain tenderness.

Traditional Rump Roast Recipe Walkthrough

First things first, preheat your oven to 325°F (163°C) so it's ready when you are. Take your 4-pound rump roast and lovingly rub it with olive oil. Sprinkle on the salt, pepper, garlic powder, onion powder, thyme, and rosemary, making sure to cover every inch of the meat. This is where the magic starts.

Grab a large roasting pan and place your seasoned roast right in the center. Arrange the chopped carrots, quartered potatoes, and onion around the meat. These veggies will soak up all the flavors and become deliciously tender.

Pour the beef broth and red wine over everything in the pan. This liquid will keep the roast moist and create a wonderful sauce. Cover the pan with aluminum foil, making sure it’s tightly sealed, and pop it in the oven.

Let it roast away for 2.5 to 3 hours. You’re looking for an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium. During the last 30 minutes, remove the foil to let the roast brown and develop a beautiful crust.

Once done, take it out of the oven and let it rest for at least 15 minutes. This step is crucial for juicy slices. Serve it up with the roasted veggies and enjoy the fruits of your labor!

Why You'll Love This Recipe

Aromatic herbs and spices elevate the flavor.
Simple ingredients come together for a gourmet result.
Perfectly tender meat with minimal effort.
Great for meal prep — leftovers taste even better!

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

Step-by-step 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.