This Recipe includes
|Beef rump – about 3.5 lb (1.6kg) of rolled rump|
|Butter – unsalted melted butter for a crispy golden exterior|
|Garlic powder or flakes|
|Flour – to thicken the meat juices and make a gravy|
|Pinch of salt and pepper|
Why we love it
If you have spotted that beautiful hunk of beef rump at your local butcher, and wondering how to cook it, this fail-safe recipe is for you.
Beef rump roast has a rich and savory flavor that is hard to beat. This cut of meat comes from the rump of the cow, which is a well-exercised muscle that is packed with flavor.
When cooked properly, the meat is tender and juicy, that is sure to please meat-lovers everywhere.
However, I should note that rump roasts are quite lean, and as such it can become a little tough if you overcook it. It is usually best served at medium-rare, but a lot can depend on personal preference.
And if you are looking for an impressive dish that can serve as a centerpiece for that special celebration or fancy dinner party, you can’t go wrong with a rump roast. The rich flavor and tender texture of the meat make it a standout dish that is sure to impress guests and make for a memorable dining experience.
It is also easy to serve it with a variety of side dishes, such as roasted vegetables or mashed potatoes, making it a wonderful main course for any occasion.
What to serve with it?
This delicious beef rump roast can be served with a potato side like this sautéed garlic potatoes, potatoes au gratin, or mashed potatoes. You can also serve it with a dish like air fryer eggplant fries, sweet potato wedges, or brussels sprouts.
How to store it?
This beef rump roast can be prepared in advance, and can be eaten both cold or warm. Keep everything in airtight glass containers until ready to eat.
- 3.5 lb (1.6kg) rolled rump roast
- 50g of melted butter (around 2 tablespoons)
- 1 teaspoon of garlic powder
- 1 tablespoon of flour
- pinch of salt and pepper to taste
- 1/2 cup of water
- In a large mixing bowl, mix the melted butter with the garlic, salt and pepper.
- Rub the beef generously with the spice mixture.
- Place in the fridge for 10 minutes to allow it to marinate.
- When ready to cook, preheat the oven for 430°F (220°C).
- Place the roast beef in a baking dish and pour the water into the dish. Bake for about 20 minutes* and baste occasionally with the pan juices.
- Remove the roast beef from the oven and cover the dish with tin foil or a lid to let the meat rest for 5 minutes before serving.
- After moving the roast beef to a serving plate, move the meat juices that were in the roasting tray into a small saucepan on the stove.
- In a small bowl, place the flour along with a tablespoon of water and mix to make a roux.
- Mix the roux in to the saucepan and let the mixture come together for 5 minutes until it starts to thicken.
- Serve warm alongside the roast beef.
- Rare - cook for 20 minutes
- Medium-rare - cook 25 minutes
- Medium - cook 28 minutes
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 192Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 105mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 20g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other beef recipes
- Air fryer Mongolian beef
- Instant pot Beef bourguignon without wine
- Beef stew with black olives and carrots
If you enjoyed that, check out our other classic recipes that you can make easily. Bon appétit!