There are few things as wonderful as a roast cooking away in the oven and roast beef is always popular. This rump roast is incredibly tender and juicy. Flavored with garlic and fresh rosemary, it’s absolutely delectable.
What is a rump roast?
Rump, also known as bottom round rump or round tip roast, is a cut of beef from the hind quarters of the cow. It’s a cut of beef that is incredibly flavorful but is relatively lean and can be tough if overcooked. That is why I would recommend cooking a rump roast to no more than medium as it will dry out the more you cook it.
Ingredients
Full rump roast recipe can be found in the recipe card.
Rump roast. Fresh garlic. I use both crushed garlic and a whole bulb of garlic for roasting. Fresh rosemary. Salt and pepper. Olive oil. Onion.
For the red wine jus / gravy:
Beef drippings from the roast. Flour. Red wine. Beef stock / Beef broth. Berry jam. This is optional but adds such luscious sweetness to the au jus. Soy sauce. Also optional but adds savory depth to the finished sauce. Worcestershire sauce can be substituted. Salt, to taste.
How to cook a rump roast
What to serve with rump roast
Beef roast is traditionally served with roasted potatoes, Yorkshire pudding and vegetable side dishes. Below are some of my favorite Sunday roast side dish recipes:
Sunday Roast recipes
