The Best Rump Roast Recipe – Tender Oven Roasted Beef

This classic roast beef is made with a simple rump roast recipe.

Slow-cooking rump roast works like magic for tender roast beef everyone loves. This is a great recipe for any special occasion or sunday dinner!

Roast beef sounds like it’s complicated to cook, but it’s really simple! All you need is a high quality rump roast and some simple herbs to make a rump roast recipe that’s tender and flavorful. Roast beef is pretty inexpensive, compared to other beef cuts, plus you get yummy leftovers for lunch and roast beef sandwiches! I’m sharing the simple ingredients and instructions you need to make this easy dinner yourself.

The Rump Roast

I’m using one of my favorite cuts, a RUMP roast! The rump roast, don’t confuse with the bottom round, is from the beefs hindquarters. Hindquarters are muscles that the cow uses all the time, so these are naturally tough cuts. However, that roasted rump is the more tender of than the chuck roast…. Especially when slow cooking methods are used!

I live in farm country… That means we have cattle ranches, corn fields, alfalfa fields and butcher shops all over the valley… And I get the privilege of buying fresh, high quality natural beef straight from the rancher! The local ranchers I buy from are Y1 Farms. They send my beef straight to the butcher, and he calls me to get my instructions for butchering! There are a lot of cuts of meat you get when you buy an entire cow…. So I’ve learned a thing or two about cooking beef, the cuts and the best way to prepare them!

Where Rump Roast Comes From

I enjoy going to Boston’s (my favorite local butcher shop). There are huge graphics of beef that show what part of the cow various cuts come from, and it’s easy to see that a rump roast comes from the rump! And thank goodness my cow has some junk in his trunk, because we all love a good rump roast!

Most people buy roasts already packaged in plastic at grocery stores, but I love to get mine straight from the source! Where ever you buy your roast from, look for one with fat on the outside and fat marbling in the meat to get the best flavor. If you’re interested in fresh, high quality beef, find a local butcher in your area! You can also have your butcher tie your roast for a more uniform shape, if needed, and more even roasting.

I love the rump roast when I’m making roast beef, but this recipe for tender and tasty roast beef can also be used with a round or sirloin roast.

Seasoning

You can get creative with seasoning roast beef. I like to keep it simple. In this recipe I use salt, black pepper, powder and garlic powder. Feel free to swap in any of your favorite fresh or dry herbs like: thyme, rosemary, sage, parsley, oregano etc. Use your favorite herbs, and do what tastes best to you, but be geneious! The rump roast is a large piece of meat, so the more flavor on the outside the better! I suggest using about one teaspoon of salt per pound.

You can’t be shy here… You’ll have to get your hands dirty (you can wash them after), or wear gloves. Make a paste with your herbs, spices and a couple tablespoons of olive oil, and spread the seasoning paste evenly all around your entire roast!

At this point you can put seasoned roast in the refrigerator over night to marinate, or cook right away.

How to Make Tender Roast Beef – Slow & Low

After letting your roast come up to room temperature, start by searing in hot oil in a medium-high heat skillet, or cast iron pan, to get the exterior browned for flavor, and to seal in moisture! Then place roast, fatty side up, in roasting pan. Place pan on the middle oven rack in a lower oven temp and cook roast beef “slow and low” for hours. After you’ve got a good seared crust, you can lower the oven temperature so that the meat will start cooking from inside to out. 

Slow roasting on low heat all day turns tougher cuts of beef into fall-apart tender beef delights!

Meat Temperatures

Roats seem to turn out best when you bring it to room temperature before cooking—especially big pieces of meat like a rump roast!

If you put a roast in your oven straight out of the refrigerator, it will cook faster on the outside then it will in the center. However, a room-temperature roast cooks a lot more evenly throughout. I recommend setting your roast out for an hour or two before cooking so it can to come up to temperature. 

For finished temperatures, I prefer a well done, fall apart roast. In my opinion, roast beef is much more tender and flavorful this way! If you enjoy a medium roast with a little pink in the middle, you can stop roasting sooner! For a medium-rare pot roast, aim for an internal temperature of about 140°F.

One thing you will really need is a meat thermometer! Meat thermometers are a good investment because they takes guess-work out of cooking big pieces of meat, like roasts… I promise it will come in handy in your kitchen!

TIP: Make sure you insert the instant-read thermometer far enough into the roast to hit the center for accurate reading!.

Rump Roast Recipe Ingredients

Here are the ingredients you’ll need to make the perfect rump roast:

• 4-5 pound boneless beef rump roast.
• 2 tablespoons Olive oil
• 2 tablespoons Avocado Oil for searing
• 1 tablespoon Salt
• One TBS ground Black Pepper
• 1 cup beef broth or water
• One tablespoon worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 peeled and chopped bulb of fresh garlic.
• 1 chopped and caramelized onion.

How To Cook a Rump Roast Recipe Step-by-Step

A Step-by-step guide to preparing the perfect rump roast:

How long you can expect to cook roast:

• Prep time: 20 minutes
• Cook time: 7 hours
• Total time: 7 hours, 20 minutes

Instructions

1. Remove Your Meat from the Fridge As mentioned above, make sure to remove your meat from the fridge before you start cooking it. Let your beef roast sit on the counter for at least 20 minutes to get closer to room temperature.
2. Preheat your oven to 350°F.
3. Remove however much fat you want from the meat. Use a sharp knife to achieve accurate cuts.
4. Mix olive oil, salt, pepper, garlic and onion powder seasoning.
5. Season your roast with salt and pepper, garlic and onion powder for flavor!
6. Searing – After roast is closer to room temperature, Sear iit with oil in hot skillet or cast iron Frying Pan, or dutch oven… A Dutch oven will make this step easier. But a frying pan works just fine if you don’t have a cast iron pan or dutch oven. Make sure to sear all sides of the seasoned roast on high heat in butter or avocado oil, or both!
7. Place Roast in Roasting Pan Fatty side up. If you used a frying pan to sear roast, transfer your rump roast into your roasting pan.
8. Pour in 1 cup beef broth or one cup water, and 1 tablespoon worcestershire sauce.
9. Add 1 coarsely chopped caramelized onion.
10. Sprinkle chopped garlic over top of roast.
11. Place seared and seasoned rump roast into a preheated 350°F oven. (If you used a Dutch Oven to sear, just put other ingredients on top and place it right into the hot oven!)

Roast 2 hours at 350°F, then turn the temperature down to 250°F and cook for 3-5 more hours! (Depending on how well done you want your roast to be.) For the most accurate cooking time, use your meat thermometer. Internal temp for medium rare is 140°F, for medium cook to 150°F internal temp, and 190°F for well done fall apart roast beef!

How To Slice Roast Beef

It is really tempting to cut right in as soon as your roast is done… DON’T DO IT! Transfer roast beef to a large cutting board, then let it REST for 30 minutes so all the tasty juices can redistribute throughout the entire roast first. If you don’t resist the urge and cut right into it after it’s done, all the yummy juices come out on the cutting board leaving your with dry mea!. After letting roast rest for 30 minutes, use your sharpest carving or chef’s knife to cut thin slices.

What Is The Difference Between Beef Rump Roast & Chuck Roast?

Most people use the terms Rump Roast and Chuck Roast interchangeably. However, these cuts of beef come from totally different parts of a cow.

Rump roast comes from the hindquarters or RUMP, and chuck roast comes from the cow shoulder. Rump and shoulder muscles are both well-used muscles of any cow, so both of these cuts are naturally tougher. But I prefer a rump roast over a chuck roast because it has less fat in the middle and is more tender.

How Tender Is Rump Roast After It’s Cooked?

Rump roast comes from the round of a cow, and is tougher cut of meat, HOWEVER it becomes fall-apart tender when cooked this way! The payoff is melt in your mouth, savory, juicy, and full flavor. Follow these prep and roasting instructions, and you won’t have to gnaw your way through dinner!

How Much Fat Should I Cut Off?

I say only trim the top quarter of fat on your rump roast. Leave a quarter inch of fat, so you still get a juicy cut of meat.Fat melt into the meat while roasting keeping it moist! If you cut off all the exterior fat, you will have a drier finished roast. Leave some fat on there so your rump roast doesn’t get too dry.

Cooking Methods

There are a lot of ways to cook a good rump roast slow and low…. After searing your roast, you can cook it in the oven, like I did, or use your slow cooker. The slow cooker, or crock pot, often takes longer but can work if you cook it all day.

What to Do with Leftover Roast Beef?

Make sandwiches! Leftover roast beef sandwiches are so good. And, leftover roast beef is super versatile! You can use it to make meals the rest of the week! I love it in beef stroganoff, Beef Hash, in salads, in pasta or just cold straight out of the fridge… I won’t judge! The possibilities are endless.

How to Store Roasted Beef

Put leftover roast beef in an airtight container and store in the fridge for about 3 to 5 days.

Roast Beef also freezes well. Slice it into smaller portions, and double wrap cold roast to preserve juices, before freezing for easy use. I like to double wrap in plastic wrap them places double wrapped portions into a large zip lock freezer bag. To serve leftover frozen roast beef, put frozen roast meat in the fridge to defrost overnight. The net day, reheat leftovers in preheated 350°F oven for 15 minutes.

Serve Rump Roast Recipe With:

• Green Salad
• Mashed Potatoes and Gravy! (Learn how easy it is to make homemade gravy with the pan drippings left in your roasting pan. It’s super delicious made with the rump roast juices, and only takes about 10 minutes.
• Pasta Salad
• Jello
• Potato Salad
• Fruit Salad
• Homemade Bread or Rolls
• Chocolate Cake

Tips

1. Every oven is different, so the timing will vary. The size and shape of your roast will also make a difference in cooking time. So check internal temperature 30 minutes before its supposed to be done, just in case.
2. Be sure to bring your rump roast to room temperature, before searing and roasting, for even cooking.
3. AFTER COOKING, Let your roast rest for 30 minutes to let the juices redistribute before slicing. (or all the juices fall out on cutting board and you have dry meat.)