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A beautiful medium-rare rump roast sliced thinly.

Sliced Rump Roast

Tender, juicy Sliced Rump Roast baked in your oven makes the perfect Sunday dinner or a great weeknight meal, too.
Servings: 6 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients
 

  • 3 lb. rump roast
  • 1 tsp. kosher salt
  • 1 tsp. black pepper
  • 3 Tbs. salted butter, divided use
  • 1 cup beef broth
  • 1 cup dry red wine
  • 3 cloves garlic
  • 1 large yellow onion sliced
  • 2 sprigs fresh rosemary or thyme (or use a little of each one)

Instructions
 

  • About 2 hours before you plan to cook the roast, remove it from refrigeration and unpackage it to allow the chill to remove itself from the meat so the protein fibers can begin to relax.
    During this wait time, rub one tablespoon of the butter all over the exterior of the roast, then season well on all sides with kosher salt and black pepper.
  • When you're ready to cook the roast, preheat the oven to 375 degrees F.
  • Melt the remaining two tablespoons of butter over medium-high heat in an oven-safe Dutch oven or a large, deep skillet. When the butter is nicely hot, sear all sides of the roast until well browned.
  • Remove the roast to a platter, then remove any fats that remain in the pan.
  • Still using medium-high heat, deglaze the pan by adding the beef broth and red wine, scraping up any browned bits that remain on the bottom.
  • Place the roast back into the pan, then surround it with the garlic cloves, onion slices, rosemary, and thyme sprigs. **If you are using a digital meat thermometer, insert the probe into the center of the roast at the thickest part; set the temperature on the meat thermometer for 130 degrees F.
  • Cook the roast, covered, on the center oven rack for 30 minutes, then reduce the oven temperature to 225 degrees F., continuing to cook the roast until it reaches 130 degrees at the center for medium-rare. **This will generally take 12-15 minutes for each lb. of beef.
  • Remove the roast from the pan to a cutting board. Tent the roast loosely with foil, letting the roast rest for 30 minutes to allow the meat fibers to relax.
  • Slice the roast across the grain into very thin slices to serve. drizzled with some of the warm pan juices.

Nutrition

Calories: 399kcalCarbohydrates: 4gProtein: 51gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 151mgSodium: 625mgPotassium: 840mgFiber: 1gSugar: 1gVitamin A: 122IUVitamin C: 2mgCalcium: 57mgIron: 5mg
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