Tender Rump Roast Recipe - How To Make Tender Oven Roasted (2024)

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Looking for an easy and tasty recipe for a tender roast beef meal? This rump roast recipe is perfect for your whole family.

Tender Rump Roast Recipe - How To Make Tender Oven Roasted (1)

Tender Rump Roast

This recipe uses beef roast to make a delicious dish, great for special occasions or a comforting meal.

With just a few simple ingredients like olive oil, garlic cloves, black pepper, and Worcestershire sauce, you can create a tender roast that's bursting with great flavor. Whether you choose to prepare it in a slow cooker, a pressure cooker, or on the stovetop... This recipe shows you the best way to cook a rump roast. It's important to cook rump roast slowly at a low temperature and monitor the internal temperature with a meat thermometer.

The result is a tender rump roast that's perfect for roast beef sandwiches or served as a main course with au jus. So, let's explore the next steps in this great recipe and savor the best results.

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Key Ingredients

Rump Roast

This recipe centers around the star of the dish, the beef rump roast or chuck roast. Both cuts have connective tissue, making them ideal. Tough cuts of meat, like rump roast, become tender and tasty when cooked slowly, adding richness and heartiness to the dish.

Olive Oil:

We use olive oil to sear the seasoned roast. It adds a subtle, fruity flavor, and helps achieve a beautiful brown crust on the meat. Searing not only enhances the appearance but also locks in the juices for a tender result.

Black Pepper:

Black pepper adds a mild kick and depth of flavor to the roast. It complements the beef's natural richness and enhances the overall taste.

Garlic Cloves:

Garlic is known for its aromatic and savory qualities. The cloves infuse the meat with a delightful garlic flavor as they roast alongside it. Garlic also helps to balance the richness of the meat.

Beef Broth:

The beef broth serves as the cooking liquid, infusing the meat with savory flavors and maintaining moisture throughout the cooking process. It's essential for creating a flavorful and juicy roast.

Worcestershire Sauce:

Worcestershire sauce brings a savory, slightly tangy, and umami-rich element to the dish. It enhances the overall depth of flavor and complements the beef's taste.

Fresh Rosemary (Optional):

Adding fresh rosemary contributes a fragrant herbal note that pairs wonderfully with beef. It elevates the flavor profile and enhances the aroma of the dish.

Balsamic Vinegar (Optional):

If used, balsamic vinegar can bring a sweet and tangy contrast to the savory elements, creating a more complex flavor profile.

Incorporating these ingredients thoughtfully and following the recipe's guidance on time and temperature ensures a tender rump roast that's perfect for special occasions or as a comforting, everyday meal.

It's a great option for those seeking the best flavor and a straightforward preparation process, making it a fantastic slow cooker recipe for creating delicious roast beef sandwiches or a hearty main course.

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Instructions

  • Remove Your Meat from the Fridge:Begin by taking the 4-5 pound boneless beef rump roast out of the fridge. Allowing the meat to reach room temperature for at least 20 minutes before cooking ensures more even cooking, as it reduces the temperature difference between the outer and inner parts of the roast.
  • Preheat Your Oven to 450°F:This step is crucial to ensure your oven is ready for roasting at the right temperature. Preheating gives the roast a consistent cooking environment.
  • Trim Excess Fat:Using a sharp knife, trim off any excess fat from the roast. Leaving some fat is fine as it contributes to flavor and moisture, but removing excessive fat can help prevent an overly greasy result.
  • Mix Seasonings:In a small bowl, combine 2 tablespoons of olive oil, 1 tablespoon of salt, 1 tablespoon of ground black pepper, 2 teaspoons of fresh garlic powder, and 2 teaspoons of onion powder. This mixture serves as a flavorful seasoning for the roast.
  • Season the Roast:Rub the seasoning mixture all over the rump roast, ensuring an even coating. This step adds layers of flavor and helps form a delicious crust when searing.
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Searing Rump Roast

Searing the Roast:Heat a large skillet or cast iron frying pan over medium-high heat with a combination of olive oil and avocado oil. Sear all sides of the seasoned roast until they develop a deep, rich brown crust. Searing locks in moisture and enhances the roast's visual appeal.

The high-temperature searing step is excellent. It creates a flavorful crust on the roast, which enhances the overall taste. This process usually takes about 3-4 minutes on each side. However, you might need to adjust the time depending on the size and thickness of your roast. The goal is to achieve a nice brown sear without overcooking the meat 😉

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Transfer to Roasting Pan:Place the seared rump roast in a roasting pan, fat side up. If you used a frying pan for searing, transfer the roast to the roasting pan. This step sets the stage for the roasting process.

Add Flavorful Ingredients:Pour 1 cup of beef broth or water into the roasting pan. Add 1 tablespoon of Worcestershire sauce for extra depth of flavor. Sprinkle a chopped and caramelized onion over the roast, and place the chopped garlic on top.

Oven Roasting

  • Roasting Time:Preheat your oven to 450°F. If you used a Dutch oven for searing, you can place it directly into the hot oven. Roast the uncovered roast for 20 minutes at 450°F.
  • This initial high-temperature roasting helps create a flavorful crust. Roasting at 450°F for the first 20 minutes of cooking time is perfect for developing a flavorful exterior while maintaining the meat's juiciness 😉
  • Adjust Temperature:After the first 20 minutes, lower the oven temperature to 225°F and continue slow roasting to desired doneness. (it takes about 1 hour and 10 minutes to 125 degrees internal temp.)
  • Reducing the oven temperature to 225°F is the key to tenderizing the roast. Slow Roasting at a lower temperature allows the connective tissues in the meat to break down gradually. This is a very effective method for achieving a tender result 😉
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Monitor Internal Temperature:Periodically check the internal temperature of the roast with a meat thermometer after the initial 20 minutes.

For rare, aim for 125°F, which rises to 135°F after resting. To achieve medium-rare, target 135°F, reaching 145°F after resting. For medium-well, cook to 140-145°F, achieving 155°F after resting.

Rest and Serve:Remove the roast from the oven and let it rest for at least 20-30 minutes before slicing it thin and against the grain. Resting allows the juices to redistribute within the meat, ensuring a moist and tender result.

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Tender Rump Roast Recipe - Oven Roasted

Yield: 5 pounds

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Additional Time: 30 minutes

Total Time: 2 hours 20 minutes

This rump roast recipe works like magic for tender roast beef everyone loves. Perfect for any special occasion or Sunday dinner!

Ingredients

  • 4-5 pound boneless beef rump roast.
  • 2 tablespoons Olive oil or 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.
  • Optional - 1 tablespoon of fresh thyme & rosemary minced, or 1 teaspoon of the dried herbs.

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 rump roast sit on the counter for at least 20 minutes to get closer to room temperature.
  2. Preheat your oven to 450°F.
  3. Use a sharp knife to remove however much fat you want from the rump roast.
  4. Mix olive oil, salt, pepper, garlic and onion powder seasoning.
  5. Season rump roast with salt and pepper, garlic and onion powder for flavor!
  6. Searing - After roast is closer to room temperature, Sear it 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 seared rump roast in Roasting Pan Fatty side up. If you used a frying pan to sear the roast, transfer your rump roast into your roasting pan.
  8. Pour into the bottom of the roasting pan: 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 the top of the roast.
  11. Place seared and seasoned rump roast into a preheated 450°F oven. (If you used a Dutch Oven to sear, just put other ingredients on top and place it right into the hot oven!) UNCOVERED.
  12. Roast 20 minutes at 450°F.
  13. Turn the temperature down to 225°F and slow roast to desired doneness. (it takes about 1 hour 10 mins to 125°F.) Internal temp for rare cook to 125 degrees F, which comes to 135 degrees F while resting. For medium cook to 135 which comes us to 145°F after resting\. For for medium well done rump roast cook to 145 which comes up to 155°F internal temp after resting.
  14. Remove rump roast from oven, place it on a cutting board. Cover it with aluminum foil, and let it rest for at least 20 minutes before slicing thin and against the grain.

Notes

  • ****Please note: Every oven is different, so the timing will vary. The size and shape of your rump roast will also make a difference in cooking time. So check the internal temperature every 15 minutes or so after the first 45 minutes. ****
  • Internal temp for rare cook to 125 degrees F, which comes to 135 degrees F while resting. For medium-rare cook to 135 which comes us to 145°F after resting\. For for medium well done rump roast cook to 145 which comes up to 155°F internal temp after resting.

  • Be sure to bring your rump roast to room temperature, before searing and roasting, for even cooking.
  • AFTER COOKING, Let your roast rest for 30 minutes to let the juices redistribute before slicing. (or all the juices fall out on the cutting board and you have dry meat.)
  • Nutrition Information

    Serving Size 3oz
    Amount Per ServingCalories 257Total Fat 14gSaturated Fat 6.5gCholesterol 102mgSodium 43mgProtein 26g

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    Rump Roast Recipe Notes

    Remember, No roast is exactly the same and neither are ovens, so it's best to check to the internal temperature with an instant read thermometer of your roast at least every hour.

    For best results, use yourmeat thermometerInstead of just using a timer!

    Internal temp for rare cook to 125 degrees F, which comes to 135 degrees F while resting. For medium-rare cook to 135°F which comes us to 145°F after resting. For for medium well done rump roast cook to 140-145°F which comes up to 155°F internal temp after resting.

    Serve Rump Roast With

    Rump roast is the perfect Roast Beef for Sunday family meals or special occasions like Christmas dinner. I like to serve it with the au jus and:

    • Mashed Potatoes andHomemade Gravy! (Learn how easy it is to makehomemade gravywith the pan drippings left in your roasting pan. It's super delicious made with the rump roast juices, and only takes about 10 minutes.
    • Soft and butterysourdough dinner rolls.
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    More Recipes

    Slow Cooker Pot Roast Recipe

    Crock Pot Rump Roast

    Slow Cooker Rump Roast

    Au Jus Recipe

    Sirloin Tip Roast

    Sources

    National Cattlemen's Beef Association

    USDA

    Culinary Institute of America

    FAQs

    What is the best cooking method for rump?

    The best cooking method for a rump roast is searing then oven roasting, for several reasons including:
    Flavor Development: Searing the rump roast in a hot pan before roasting in the oven helps develop a rich, deep, and complex flavor. The high heat of searing caramelizes the surface of the meat, creating a savory crust and enhancing the overall taste of the roast.
    Retained Juiciness: Searing seals the outer layer of the meat, which helps to lock in juices. This means that the roast remains moist and succulent as it continues to cook in the oven.
    Texture Improvement: The initial sear also contributes to a better texture. It creates a contrast between the crispy outer layer and the tender interior of the roast.
    Oven Precision: After searing, the roast is placed in the oven to finish cooking. This allows for precise temperature control and even cooking throughout the roast.


    Does rump roast get tender the longer you cook it?


    Cooking rump roast for a longer time can increase its tenderness. However, it is important to be cautious not to overcook it. Overcooking can result in the meat becoming excessively tender or dry.
    Rump roast is a lean meat with connective tissue. Longer cooking times can make it tender by breaking down the tissue.

    How long does it take for a rump roast to fall apart?

    The tenderness of a rump roast depends on its size, cooking method, and temperature. Rump roast becomes fall-apart tender when the collagen in the connective tissue breaks down into gelatin.
    For fall apart rump roast you will need to use a slow cooker rump roast recipe or the braising method. In braising, you sear the meat and then simmer it in a flavorful liquid at a low temperature. Typically, a rump roast can become fall-apart tender in 3-4 hours of braising.

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    Hey, I'm Juliea!

    So glad you're here! I've been making this tender rump roast recipe for years... I hope you love it too!

    About Juliea →

    Tender Rump Roast Recipe - How To Make Tender Oven Roasted (2024)

    FAQs

    How to make a tough roast tender in the oven? ›

    High cooking temperature: Cooking the pot roast for too long at too high of heat will cause the proteins in the meat to seize up and become tough. Pot roast should only be cooked at a high temperature for 30 minutes, then roasted low and slow at 300 degrees until tender.

    Does rump roast get more tender the longer you cook it? ›

    Tough cuts of meat like the rump roast require low heat for an extended time (in contrast to quick-cooking high heat for a ribeye steak). The long cooking time allows the tough connective tissue to break down and the firm collagen to liquefy into gelatin, which makes for a juicy and succulent pot roast.

    Does roast get more tender the longer you cook it in oven? ›

    But after time the collagen will break down making it tender, especially if the meat is cooked with moisture. If you take a 2″ thick steak and put it in a 350° oven for 20 minutes it will toughen up. If you put some water in there and leave for another hour it will get tender.

    How do you soften a rump roast? ›

    Low and Slow Heating: If you have a tough roast, you can try simmering it in a liquid (like a beef broth, gravy, or a sauce of your choice) on a low heat. This can help to break down some of the tougher.

    How do you make roast more tender? ›

    Cook it low and slow with some liquid.

    When it comes right down to it, it's the time spent simmering in that liquid that really matters. Simmering helps break down the connective tissue. Connective tissue breaks down to collagen. Collagen tenderizes, and adds flavor and juiciness to the roast.

    How do you make an already cooked roast tender? ›

    Simmering in a little bit of liquid or broth is a great way to tenderize. Acidity can also be your friend here. A little bit of vinegar and lemon juice in the liquid can help you tenderize the meat. It adds moisture, but it also cooks the meat.

    What is the best cooking method for rump? ›

    Best Way to Use Rump Roast

    Rump roast can easily be cooked unattended in an oven or slow cooker. It's a good choice when you want to make pot roast, and leftovers are perfect for hot sandwiches with gravy or BBQ sauce. You can also cook it low and slow in chunks to make beef stew.

    Why is my rump roast always tough? ›

    First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

    Why is my rump roast not falling apart? ›

    If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid. Taste the sauce- you may need to add salt or pepper.

    Is it better to cook a roast at 325 or 350? ›

    When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

    How long does it take to cook a roast at 250 degrees? ›

    As a general rule of thumb, a beef roast will take about 1 hour and 45 minutes to 2 hours and 15 minutes to cook at 250°F, per pound of meat. Here's a rough estimate of cooking time based on size: A 3-pound roast will take about 5 to 6 hours. A 4-pound roast will take about 6 to 8 hours.

    Should you cover a roast in the oven? ›

    You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

    What to do with tough cooked rump roast? ›

    One of my favorite ways is to make braised beef. Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine.

    Why is my roast tough in the oven? ›

    If you're slow cooking and it's tough, then it's always under cooked. Meat only gets softer at lower temperature the longer it cooks. Need to cook longer. Sear the outside at high heat to brown it, then cook on low for about 6-8 hours.

    What is the secret ingredient to tenderize meat? ›

    Whether hosting a holiday cookout, serving up some stir-fry or tackling game meats, baking soda is the go-to meat tenderizer to help make your steak, chicken or turkey silkier, juicier and yummier.

    How do you revive a tough roast? ›

    Beef broth would be best, but you could throw a couple of beef boullion cubes into a couple cups of water and then cut up that baby and heat it in it. Go slow and gentle, add water as needed. It might end up as stringy roast beef, which is quite yummy. Once a roast is tough it stays tough.

    Why is my roast still tough after 6 hours? ›

    Why is my pot roast still tough? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

    What to do with a really tough roast? ›

    Shred tough leftover roast or cut it into pieces, and then incorporate the meat into tasty and healthful dishes. To reduce risk of foodborne illness, promptly refrigerate leftover roast beef. Discard any meat that has been at room temperature for more than 2 hours, as advised by the USDA.

    Why is my roast tough and not falling apart? ›

    Not using the right cut of meat

    Tougher proteins that don't grill or sauté well are excellent contenders for a slow-cooked meal. These cuts are loaded with connective tissues and the tissues break down over long periods, creating a more tender texture after being braised or slow cooked for hours.

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