Rump Roast Recipe

2/4/2024 & 2/27/2024 – The roast was great, simple, and quick to get into the oven. It also cooked quickly. The cook was inspired by the recipe by Julia here. On 2/27/2024, Mary tweaked the recipe and those adjusted and included below


  • 4-5 pound boneless beef rump roast.
  • 2 tablespoons EVOO
  • 1 tablespoon Salt
  • One TBS fresh ground black pepper
  • 1 cup beef broth
  • One tablespoon of Worcestershire sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Enough garlic cut into slices to be inserted deeply into knife slots in the roast
  • 1 chopped into long thin slices and caramelized onion.
  • 1-2 tsp dried thyme & rosemary minced
  • Red pepper flakes from our garden-grown cayenne peppers


  1. The day before, salt the roast to dry brine.
  2. Mix olive oil, salt, pepper, garlic, and onion powder seasoning to make a seasoning paste.
  3. Remove meat from the fridge and let sit covered on the counter for at least ½-1 hour to get closer to room temperature.
  4. Preheat your convection oven to 425°F.
  5. Pierce the roast with a paring-style knife and insert slivers of garlic about 2″ on center, all over. Push the garlic in deep so it does not pop out while roasting.
  6. Rub the roast with the seasoning paste from Step 2 so that it is well coated with the paste.
  7. Caramelize the onion in the EVO in the skillet, with red pepper flakes, until lightly wilted. Move to a bowl.
  8. Sear the roast with EVO in the hot cast iron pan. Add more EVOO if needed.
  9. Pour into the pan: 1 cup beef broth and 1 tablespoon Worcestershire sauce.
  10. Place hot pan with seared and seasoned rump roast into a preheated 425°F convection oven.
  11. Roast for 20 minutes at 450°F.
  12. Add the caramelized onion on top and around the roast.
  13. Turn the temperature down to 225°F and slow roast to 135° IT.
  14. Remove the roast, cover it with aluminum foil, and let it rest for at least 20 minutes before slicing thin and across the grain.
Print Friendly, PDF & Email