This Shredded Rump Roast recipe delivers a tender, homestyle pot roast that’s hearty and satisfying, especially when paired with roasted potatoes or buttery noodles.
Add some easy microwave vegetables and crusty bread for the perfect weeknight meal for your hungry family.
Rump Roast Recipe
Looking for the best way to cook a rump roast? This dutch oven rump roast can be mastered effortlessly, so don’t let its tough reputation worry you.
I’m constantly searching for the best recipes for rump roast beef to share here on my blog.
I’m here to teach you how a slow-braise shredded rump roast (in your favorite Dutch oven) can be juicy, tender, and fall-apart-delicious every single time.
You can even make this into a tender and juicy sliced rump roast.
Yes, rump roast is an extra lean hunk of beef, making it a fibrous cut.
But did you know you can slow-simmer a rump roast in a flavorful broth with aromatics that make it mouth-watering and full of rich flavor?
It’s true and here’s how to do it.
Shredded rump roast in the oven ingredients
- Beef rump roast
- Olive oil
- Seasonings: Kosher salt, black pepper, bay leaves
- Aromatics for the roast: garlic, leek, carrots, rosemary sprigs
- Beef or vegetable broth
Recipe tips for rump roast
- Searing the roast in hot oil before braising adds a lot of flavor you don’t get if you simply braise the roast in the liquids.
- Allowing the rump roast to have some time to rest on the counter (out of refrigeration) removes some of the chill from the protein fibers so they can relax and cook evenly.
How to cook rump roast
Remove and unpackage the roast from refrigeration an hour before you want to cook it.
This will allow the meat to cook much more evenly, providing a better eating experience in the end.
Brush with olive oil on all sides, then season with salt and pepper. Preheat the oven to 325 degrees F.
Using a paring knife, pierce 6 holes over the top of the roast.
Insert a clove of garlic into each one, pushing it down into the roast until completely submerged into the meat.
Add a good drizzle of olive oil to the Dutch over over medium-high heat.
Add the roast when the oil is hot, searing it off on all sides. I usually put the garlic-side down first to sear, but it doesn’t matter.
Add enough broth to cover about two-thirds of the roast.
Add the leeks, carrots, rosemary sprigs, and bay leaves for aromatics and flavor to the pot. Place them around the roast in the broth.
Aromatics provide the flavor foundation for cooking the roast.
Cover the Dutch oven with the lid, placing it onto the center rack of the oven.
Bake the roast for 2- 2 1/2 hours or until very fork tender and the meat easily shreds apart.
Because rump roast is a tough roast, I like to simmer (braise) it until it’s very fork-tender and nearly falling apart.
This makes it easy to shred the beef apart and easy to chew.
Shredded rump roast is delicious served with roasted potatoes and vegetables on the side, as desired.
Rump roast vs. chuck roast
Rump roast comes from the top of the back end of the cow. Chuck roast comes from the shoulder cow. The main difference is the fat content.
Chuck roast has much more marbling (fat), whereas rump roast does not.
Because rump roast is a very lean and tough roast cut, it requires a longer cooking time at a lower temperature.
How to make tender rump roast
To make rump roast tender and savory, cook it low and slow in a flavorful braising (cooking) liquid, such as broth.
What is rump roast
Rump roast is an inexpensive cut of beef that comes from the cow’s rear end.
It is a very lean, flavorful roast and should always be cooked low and slow.
Is rump roast tender?
Rump roast can be deliciously tender if cooked properly. I prefer to braise rump roast at 325 degrees until very fork-tender and falling apart.
How long to cook 3 lb. rump roast in oven
A 3 lb. rump roast will need approximately 2 1/2 – 3 hours of cooking when braised in a Dutch oven, or any covered pot.
This amount of cooking time will make a very tender rump roast.
Another name for rump roast
Other names for rump roast may be bottom round round roast, round tip roast, and bottom round roast.
All of these roasts come from the same area of the back end of the cow and all of them are lean, tough, and rich in flavor.
What to do with a rump roast
Once it’s nice and tender stage (fork-tender), you can eat it as the main course alongside potatoes or pasta and your favorite veggies.
Rump roast is good for so many things!
Can you use a rump roast for pot roast?
Yes! Technically, any roast cook in a pot (or Dutch oven as in this recipe) is a pot roast.
However, most people think of chuck roast when referencing pot roast.
Does rump roast shred?
Rump roast shreds beautifully when braised (simmered in liquid) low and slow until it’s very fork-tender.
Fork-tender means you can easily insert a fork into the center of the roast, and with a gentle twist, the meat “gives” to the pressure, starting to fall apart.
How to slice rump roast
This recipe is for cooking a rump roast until the meat shreds apart rather than for slicing the meat.
However, if you refrigerate the roast and then slice it across the grain, it will slice very easily for you when the meat is chilled.
You can then reheat the slices and enjoy the meat.
What is the best cooking method for rump roast?
My best cooking method for rump roast is braising in liquids that include aromatics (garlic, leeks, celery, etc) for added flavor.
Every cook has her favorite method for cooking rump roast.
Does rump roast get tender the longer you cook it?
Yes, as rump roast simmers in the cooking liquid. It does take more time to get very tender.
This is why braising it low and slow until the meat almost falls apart is essential.
Should you brown a rump roast before slow cooking?
Yes, in my opinion, every roast should be browned before we cook it, no matter the cut of roast and no matter the cooking method.
If you are slow cooking a roast (as in a Crock pot or slow cooker), you can brown the roast in hot oil in a skillet just before you place it into the slow cooker to cook low and slow.
More favorite beef recipes
Mouthwatering instant pot rump roast delivers tender beef that will satisfy even the most discerning taste buds.
My recipe for Instant pot eye of round roast shares all the cooking secrets to make roast beef that’s tender, juicy, and medium-rare.
Homemade bottom round roast beef jerky has just the right flavor combination of savory, smoky, and salty-sweetness…with a bit of kick added.
Shredded Rump Roast
- 3 lb. beef rump roast
- 1-2 Tbs. olive oil, for brushing the roast
- 6 cloves garlic
- 1 leek
- 3 carrots
- 3-4 fresh rosemary sprigs
- 2 bay leaves
- 3-4 cups beef or vegetable broth
- Remove and unpackage the roast from refrigeration an hour before you want to cook it. Brush with olive oil on all sides, then season with salt and pepper.
- Preheat the oven to 325 degrees F.
- Using a paring knife, pierce 6 holes over the top of the roast; insert a clove of garlic into each one, pushing it down into the roast until completely submerged into the meat.
- Add a good drizzle of olive oil to the Dutch oven over medium-high heat. When the oil is nicely hot, add the roast, searing it off on all sides.
- Place the roast into a Dutch oven; add enough broth to cover about two-thirds of the roast. Add the leeks, carrots, rosemary sprigs and bay leaves to the pot, placing them around the roast in the broth.
- Cover the Dutch oven with the lid, placing it onto the center rack of the oven. Bake the roast for 2- 2 1/2 hours or until very fork tender and the meat easily shreds apart.
- Serve with potatoes and vegetables on the side, as desired.