Last Updated on August 28, 2020 by Liza Hawkins
This easy slow-roasted beef rump roast will become a favorite for Sunday dinner.
For a number of years my in-laws gave us a quarter cow as a “family” Christmas present. We’d get freshly butchered beef — ground, steaks, roasts, cubed, you name it — the deep freezer is stocked, and for the most part we’re able to eat off of it all year long.
Most of the roasts do well in the slow cooker, which I love.
There’s nothing easier than throwing everything into one pot, setting the timer for eight hours, and then forgetting about it.
But sometimes I have a weekend that’s not so busy.
One where I have time to defrost a roast (most of my slow cooker roasts start frozen) and actually slow-cook it in the oven.
That’s right. *The oven.*
There are lot of wrong ways to cook a roast in the oven, particularly a cut like a beef rump roast.
That said, if you have the time to cook it low and slow, you’ll end up with tender, juicy deliciousness. Something that tastes just like a fancier cut of beef.
And your house will smell lovely, too.
Slow-Roasted Beef Rump Roast
This easy slow-roasted beef rump roast will become a favorite for Sunday dinner.
Ingredients
- 1 3-pound rump roast*
- 1/4 cup Worcestershire sauce
- 3 garlic cloves, sliced
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon canola oil
Instructions
- Make slits in the beef roast and stuff each with one of the garlic slices – 5 or 6 per side.
- Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you’re ready to roast it.
- Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet (one that has sides) with foil and set it on the bottom oven rack.
- Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).
- Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare.
- Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. The temp will rise another couple degrees while it’s resting.
- Slice the roast thinly against the grain to maximize the tenderness.
Notes
*The roast I used was about 2.5 inches thick and rectangular in shape. Not all rump roasts are shaped this way, however. Ideally you should select a rump roast that’s rounder in shape, with a nice even layer of fat on top. The fat will help the roast baste itself during the cooking process. If you choose a rump roast that’s rounder, you might need to increase the cooking time by 30-45 minutes since it will be thicker. Using a digital probe thermometer will help ensure you get the cooking time just right, no matter the roast's thickness. My favorite is the ThermoPro digital thermometers.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 770Total Fat: 41gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 289mgSodium: 1874mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 90g
The recipe included in this post is quite different as I haven’t taste any bite of dish like this. After reading this post I came to know about various other aspects of cooking which are best from both aspect of life whether the matter is based on economical background or from taste