Garlic Rosemary Rump Roast

Juicy, perfectly cooked rump roast is a Sunday dinner classic and is just delicious served with crispy potatoes and silky red wine jus.

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

1. Prepare the beef: Mince the garlic and finely chop the rosemary. Drizzle the olive oil over the beef roast and add the garlic, rosemary, salt and pepper. Rub the aromatics into the beef. Heat an oven-proof pan or skillet over medium high heat. Add the beef and sear on all sides until golden brown.
2. Roast the beef: Add the quartered onion, head of garlic and fresh rosemary to the pan then place in the oven. Allow to roast for 12-15 minutes per 500g (1lb), depending on your desired doneness.
3. How long to cook a rump roast: I prefer roasting the beef for 12 minutes for medium rare because it will continue cooking as it rests. For the most precise time, use a meat thermometer. If you want:
   Rare beef: 45ºC/120ºF
   Medium-rare: 55ºC/130ºF
   Medium: 60ºC/140ºF
4. Allow to rest and make red wine jus: Remove the beef from the oven then transfer the roast to a platter and cover with foil. Place the pan or skillet over medium-high heat then whisk the flour into the beef drippings. Cook for 30 minutes then pour in the wine and beef stock. Stir in the berry jam and soy sauce then bring to a simmer and cook for 10 minutes, stirring regularly, until the jus has thickened just slightly and is rich and glossy. Strain the onion, garlic and herbs out of the jus (you can do this when you remove the beef from the oven but they add great flavor to the gravy). Return to the pan, season to taste and heat through.
5. Serve: Carve the beef with a sharp carving knife into thin slices then serve with the piping hot red wine jus and side dishes of your choice.

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:

1. Roast potatoes with herb salt
2. Cauliflower cheese
3. Bacon garlic sauteed green beans
4. Orange brown sugar glazed carrots
5. 10-minute lemon garlic sautéed broccolini

Sunday Roast recipes

1. Garlic rosemary leg of lamb
2. Lemon roasted chicken
3. Salt and pepper pork belly
4. Prime rib roast