Microwaved Rolled Rump Roast
Experience the ultimate time-saving comfort food with this **Microwaved Rolled Rump Roast**, a surprisingly tender and flavorful dish prepared in under an hour! Perfect for busy weeknights or when you’re craving a hearty meal without the hassle, this recipe highlights the natural juiciness of a 3-pound rolled rump roast, seasoned with a fragrant blend of garlic powder, onion powder, rosemary, and black pepper. Cooked in a microwave-safe dish with beef broth, the roast stays moist and delicious while allowing you to skip the oven entirely. Plus, a simple cornstarch-thickened gravy made from the drippings takes this dish to the next level. With minimal prep and a perfectly timed microwave technique, this recipe delivers a juicy, evenly cooked roast that’s beautifully sliced and enjoyed with your favorite sides. Perfect for feeding a crowd or meal prepping, it’s a modern twist on a classic beef dinner that doesn’t skimp on flavor.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds rolled rump roast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Pat the rolled rump roast dry with paper towels. Rub the roast with olive oil to coat evenly.
In a small bowl, combine garlic powder, onion powder, rosemary, salt, and black pepper. Rub the seasoning mixture all over the roast, ensuring it is evenly covered.
Place the seasoned roast in a microwave-safe baking dish with a cover. Pour the beef broth into the dish around the roast (not directly on top).
Cover the dish with its microwave-safe lid or microwave-safe plastic wrap. If using plastic wrap, leave a small corner vented to allow steam to escape.
Microwave the roast on high for 25 minutes. Stop halfway through (at the 12–13-minute mark) and carefully rotate the roast to ensure even cooking. Use oven mitts, as the dish will be hot.
After the initial cooking time, check the roast's internal temperature using a meat thermometer. For medium-rare, it should read 135°F; for medium, 145°F. Continue microwaving in 5-minute intervals if needed until the desired doneness is reached.
Once cooked, remove the roast from the microwave, loosely tent it with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
While the roast rests, make a quick gravy. In a small bowl, whisk together the cornstarch and water. Add this mixture to the juices in the baking dish.
Microwave the gravy on high for 2-3 minutes, whisking every 30 seconds until it thickens.
Slice the roast thinly against the grain and serve with the gravy drizzled over the top or on the side.
Nutrition Facts
Calories |
3267 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.4 g | 263% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 12.6 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 0.1 g | ||
| Protein | 315.3 g | 631% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 4622 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
