Rump roasts are a very lean cut of meat with a rich, deep flavor from the round (rear leg) portion of a beef. While a rump roast is not as tender as other roasts, if you cook it at a low temperature for a longer period of time in moisture, you can get a wonderfully tender and absolutely delicious outcome.
This delicious and easy-to-make rump roast recipes will give you a flavorful and tender rump roast that you can cut into slices for an amazing dinner, delicious roast beef sandwiches, or a perfect midnight snack. You can also make this rump roast recipe using other round or sirloin roasts if you have those on hand.
Prep time for this rump roast recipe is just fifteen (15) minutes, with a total recipe cook time of 2 hours. This recipe feeds approximately 6 – 8 people.
- 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 rump roast in a small bowl and mix together until combined. Rub this mixture over all sides of the beef roast.
Place the rump 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 rump roast into thin pieces to serve on sandwiches or with seasonal veggies and enjoy!