Seared Rump Roast
Elevate your dinner table with this Seared Rump Roast recipe, a showstopping centerpiece that delivers bold, savory flavors and a tender, juicy interior. Perfectly seasoned with kosher salt, freshly ground black pepper, and aromatic rosemary, the rump roast is seared to lock in its natural juices before being slow-roasted to perfection atop a bed of caramelized garlic and onions. A splash of rich beef broth and a touch of unsalted butter create a luscious base for basting, resulting in meat that’s irresistibly moist and flavorful. Whether you're hosting a holiday gathering or craving an elevated weeknight dinner, this easy-to-follow recipe will impress every guest. Serve the roast thinly sliced alongside its pan juices for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 3 lbs rump roast
- 3 tbsp olive oil
- 4 whole garlic cloves
- 2 sprigs fresh rosemary
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 large yellow onion
- 1.5 cups beef broth
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
Pat the rump roast dry with paper towels to remove excess moisture. Rub the roast with 1 tablespoon of olive oil, ensuring it's evenly coated.
Season the roast with kosher salt and black pepper on all sides, pressing gently so the seasoning adheres.
Heat the remaining 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat.
Sear the rump roast on all sides, about 2-3 minutes per side, until a deep golden-brown crust forms. Use tongs to carefully rotate the meat.
Peel and crush the garlic cloves, and roughly chop the onion into large wedges.
Once the roast is seared, remove it from the skillet and set it aside temporarily. Reduce the heat to medium and sauté the garlic and onion in the same skillet for 2-3 minutes, until softened and aromatic.
Add the fresh rosemary sprigs to the skillet and stir briefly to release their aroma.
Return the roast to the skillet, placing it on top of the garlic, onion, and rosemary. Pour the beef broth around the roast to create a flavorful base for basting.
Top the roast with pats of unsalted butter for added richness.
Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until the internal temperature reaches 135°F (57°C) for medium rare or 145°F (63°C) for medium. Use a meat thermometer to ensure accurate doneness.
Remove the roast from the oven and tent it loosely with foil. Let it rest for 15 minutes to allow the juices to redistribute.
Slice the roast against the grain into thin portions and serve with the garlic, onion, and pan juices as a flavorful accompaniment.
Nutrition Facts
Calories |
4056 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.1 g | 332% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1263 mg | 421% | |
| Sodium | 3492 mg | 152% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 6.4 g | ||
| Protein | 375.2 g | 750% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 253 mg | 19% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 5785 mg | 123% | |
*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.
