Rump roasts are a very lean cut of meat from the round (rear leg) portion of a beef. This oven roasted recipe will give a flavorful finished product to cut into slices for lean delicious roast beef sandwiches or a healthy dinner option. You can also make this recipe using other round or sirloin roasts if you have those on hand. Enjoy and let us know any tips you have!
- 4 lb Leahy’s Angus Beef Rump Roast
- 4 clove Garlic (minced)
- 4 tsp Olive Oil
- 4 tsp Salt
- 2 tsp Pepper
- 2 tsp Thyme (dried)
- 2 tsp Sage (dried)
- 1 tsp Parsley (dried)
Combine all ingredients except roast in a small bowl and mix together until combined. Rub this mixture over all sides of the beef roast.
Place the roast on to a tray placed in a roasting pan. Place in an oven preheated to 325°F and roast for 1.25-1.75 hours until the roast reaches 125°F for medium rare or 135°F for medium well. Remove and let sit for 15 minutes – the temperature will rise about another 10°F while resting for a final temperature of 135ºF for a medium rare roast, or 145ºF for a medium well roast.
Slice into thin pieces to serve on sandwiches or with seasonal veggies and enjoy!