Rump Roast Recipe

Posted on by February 14, 2025

2/4/2024, 2/27/2024, & 2/13/2025 – The roast was great, simple, and quick to get into the oven. It also cooked quickly. The cook was inspired by the recipe by Juliea Huffaker here. On 2/27/2024, Mary tweaked Juliea’s recipe and those adjustments are included below.

Ingredients

  • 4-5 pound boneless beef rump roast.
  • Rub
    • 2 tablespoons EVOO
    • 1 tablespoon Salt
    • One TBS fresh ground black pepper
    • 3-4 teaspoons granulated garlic
    • 2 teaspoons onion powder
    • 1-2 tsp dried thyme & 2 tbsp fresh rosemary minced
  • One tablespoon of Worcestershire sauce
  • 1 cup beef broth
  • Enough garlic cut into slices to be inserted deeply into knife slots in the roast
  • 1 onion chopped into long thin slices and caramelized.
  • Red pepper flakes from our garden-grown cayenne peppers

Instructions

  1. Mix Rub ingredients to make a seasoning paste.
  2. The day before, salt the roast to dry brine.
  3. 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.
  4. Remove meat from the fridge and let sit covered on the counter for at least ½-1 hour to get closer to room temperature.
  5. Rub the roast with the seasoning paste so it is well coated with the paste.
  6. Preheat your convection oven to 425°F.
  7. Sear the roast with EVOO in the hot cast iron pan. Set aside.
  8. Caramelize the onion with red pepper flakes in the EVOO in the same skillet, until lightly wilted. Move to a bowl.
  9. Pour into the skillet: 1 cup beef broth and 1 tablespoon Worcestershire sauce that have been mixed together.
  10. Place the seared and seasoned rump roast back into the hot skillet and place into the preheated 425°F convection oven.
  11. Roast for 20 minutes at 425°F.
  12. Add the caramelized onion with red pepper flakes on top and around the roast.
  13. Turn the temperature down to 225°F and slow roast to 135° IT.
  14. Insert oven’s temperature probe into the meat and set to 135° IT.
  15. Remove the roast, cover it with aluminum foil, and let it rest for at least 20 minutes before slicing thin and across the grain.

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