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Prep & Cook Time: 5 Min Prep, 3 Hours Cook
Spice Level: Not Spicy
Serves: 4-6
Easy

Ingredients Needed:

  • 3 to 3 1/2 lbs of Boneless Rump Roast
  • 1 Tbsp Olive Oil
  • 8-10 Slivers of Garlic (3 to 4 cloves, sliced in half or into thirds)
  • ​Salt and Pepper

 

For the Gravy:
  • Red wine, water, and/or beef stock
  • Cornstarch

To make the gravy

  • Remove the dripping pan from then oven and place on the stove top at medium heat.
  • Add some water, red wine, or beef stock to the drippings to loosen the drippings from the pan.  Dissolve a tablespoon of cornstarch in a little water and add to the drip pan.  Stir quickly while the gravy thickens to avoid lumping.
  • You can add a little butter if there is not a lot of fat in the drippings.   Add salt and pepper to taste.

Easy Roast Beef Rump Roast

Directions:
  • One to two hours before cooking, open package, sprinkle all sides with salt, wrap it up again and let it sit out so it gets to room temperature. (Beef should be brought to room temp before roasting so it cooks more evenly)
  • Preheat oven to 375 degrees
  • Pat roast dry with paper towels.  Use a sharp knife to make 8-10 small incisions around the roast.  Put a sliver of garlic in each cut.
  • Rub olive oil all over the roast and season with salt and pepper
  • Place roast directly on the middle oven rack (no pan), fatty side up, and put a roasting pan on the rack below to catch the drippings.  This allows hot air to easily circulate around the roast, so you don’t have to turn the roast as it cooks.
  • Cook the roast for 30 minutes to brown it.  Then lower the heat to 225 degrees.  The roast should take somewhere form 1-1/2 to 2-1/2 hours additionally to cook. (The shape of the roast affects the cooking time. If your roast is long and narrow, rather than round, it may take less time to cook, so keep an eye on it)
  • When juices start to drip from the roast it and it is browned, check the roast’s internal temperature with a meat thermometer.  Remove the roast from the oven when internal temperature is 135 to 140 degrees.
  • Place roast on cutting board and tent it with aluminum foil to keep it warm.  Let it rest for 20-30 minutes before cutting.  (Resting is important, if you cut into it too soon, the roast will lose more of its juices.)
  • Thinly slice the roast to serve.

A Few more Recipes

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