Perfect Rump Roast
Savor the ultimate comfort food with this *Perfect Rump Roast* recipe, a foolproof method for achieving tender, flavorful beef and perfectly roasted vegetables in one pan. Featuring a 3-pound rump roast seared to golden perfection and seasoned with a delightful blend of kosher salt, garlic powder, rosemary, and paprika, this dish boasts rich, savory flavors that elevate any meal. Surround the roast with hearty chunks of carrots, celery, potatoes, and sliced onions, all cooked to tender perfection in a bath of beef broth that ensures every bite is infused with moisture and flavor. With its easy-to-follow steps, hands-off oven time, and guaranteed crowd-pleasing results, this classic roast is ideal for family dinners, holidays, or any special occasion. Serve it with the luscious pan juices for a stunningly delicious centerpiece that’s both rustic and elegant!
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Recipe Information
Ingredients
- 3 pounds rump roast
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon rosemary, chopped fresh (or 1/2 tsp dried rosemary)
- 1 cup beef broth
- 1 yellow onion, sliced
- 3 large carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 4 medium potatoes, cut into quarters
Instructions
Preheat your oven to 325°F (165°C).
Take the rump roast out of the refrigerator 30 minutes before cooking to bring it to room temperature.
Pat the roast dry with paper towels. Rub olive oil all over the surface of the meat.
In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, paprika, and rosemary. Generously coat the entire roast with the spice blend.
Heat a large skillet over medium-high heat. Sear all sides of the rump roast for about 2-3 minutes per side, until golden brown. Transfer the roast to a roasting pan.
Deglaze the skillet with a bit of beef broth, scraping up any browned bits, and pour this liquid into the roasting pan with the roast.
Arrange the sliced onion, carrots, celery, and potatoes around the roast in the roasting pan.
Pour the beef broth into the pan, ensuring there's enough liquid to cover the bottom of the pan (about 1 cup). Add more if needed.
Cover the roasting pan tightly with aluminum foil or a lid to trap moisture, and place it in the preheated oven.
Roast for about 2.5 to 3 hours, or until an instant-read thermometer inserted into the thickest part of the roast reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
Check the roast occasionally. If the pan gets too dry, add a little more broth or water.
Once done, remove the roast from the oven. Tent it loosely with foil and let it rest for 15 minutes before carving. This helps the juices redistribute.
Slice the roast against the grain for maximum tenderness, and serve it with the roasted vegetables and pan juices. Enjoy!
Nutrition Facts
Calories |
4452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.6 g | 285% | |
| Saturated Fat | 77.0 g | 385% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1201 mg | 400% | |
| Sodium | 3387 mg | 147% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 25.5 g | ||
| Protein | 393.3 g | 787% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 446 mg | 34% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 10450 mg | 222% | |
*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.
