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Tender and juicy shredded roast beef with brussels sprouts and carrots.

Shredded Rump Roast

This braised Shredded Rump Roast in the oven delivers a tender and juicy pot roast that's hearty and satisfying.
Servings: 6 servings
Chef Alli
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes

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Ingredients
 

  • 3 pound beef rump roast
  • 1-2 tablespoons olive oil, for brushing the roast
  • 3-4 cups beef or vegetable broth
  • 6 cloves garlic
  • 1 medium leek
  • 3 medium carrots
  • 3-4 fresh rosemary sprigs
  • 2 bay leaves

Instructions
 

  • 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.
    3 pound beef rump roast
  • 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.
    6 cloves garlic
  • 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.
    1-2 tablespoons olive oil, for brushing the roast
  • 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.
    1 medium leek, 3 medium carrots, 3-4 fresh rosemary sprigs, 3-4 cups beef or vegetable broth, 2 bay leaves
  • 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.

Notes

 

Recipe Tips for Rump Roast 

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. This means the meat can cook much more evenly, providing a better eating experience in the end.
Searing the roast in hot oil before braising it adds a lot of flavor that you don’t get if you simply braise the roast in the liquids.
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.
My favorite Dutch oven is enamel-lined cast iron. The enamel makes a good non-stick finish and the cast iron construction can take a lot of heat so it’s great for searing meat to give it extra flavor. The lid is very heavy so no moisture escapes during the cooking time.

Nutrition

Calories: 373kcalCarbohydrates: 6gProtein: 52gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 141mgSodium: 598mgPotassium: 978mgFiber: 1gSugar: 2gVitamin A: 5360IUVitamin C: 5mgCalcium: 76mgIron: 5mg
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