Roast Beef is a staple of so many home dinner menus. Almost universally loved, a delicious roast beef makes the ideal centerpiece for your table.
Rump Roast Recipe
I’ll admit that for years, I couldn’t seem to make a roast beef that I really loved. Finally, I came across this method for how to cook a rump roast.
Perfectly cooked roast beef is no longer a mystery to me! Not only did this rump roast taste amazing, it’s also one of the easiest roasts I’ve made.
This method basically turns a conventional oven into a convection oven and eliminates the need to turn the roast while it is cooking. I’m all for removing any fuss possible from the cooking process!
With tiny slivers of garlic stuck all over the roast as it cooks, the flavor of this roast beef is unparalleled to any others I’d made before.
The roast turned out so beautifully, I can hardly wait to make another one and try some different flavors and seasonings. The meat was medium rare, tender and flavorful. If you only have one roast beef recipe in your rotation, this one should be it!
How to Cook Rump Roast
To cook a rump roast in the oven, start by bringing your meat to room temperature. I removed my roast from the fridge about an hour before we started cooking.
Meanwhile, preheat your oven and cut three cloves of garlic into about a dozen little pieces. Make small shallow slices in the meat just large enough to slide a sliver of garlic inside.
A good rub down with olive oil, kosher salt salt and freshly ground black pepper is all the other seasoning this rump roast recipe needs. Brown the roast in the oven for 30 minutes, then lower the heat to 225 to finish cooking.
Your roast beef is done when it’s reached an internal temperature of 140 degrees Fahrenheit and the outside of the meat has begun to brown. Carefully remove the roast from the oven using tongs and let the meat rest 15 minutes before slicing.
From start to finish, rump roast in the oven takes just under 4 hours. While it takes a bit of time, most of the cooking time is hands off leaving you free to go about the rest of your day–or prepare your sides!
Get the roast in the oven after lunch and by dinnertime you’ll have a hearty, tasty homemade dinner that everyone will love. As a bonus, leftover roast beef can be sliced and stuffed into sandwiches or salads for an easy lunch the next day.
Roast Beef Recipes
Since originally sharing this recipe, I’ve found several more new favorite ways to cook roast beef. For a crock-pot method, give this Perfectly Simple Sliceable CrockPot Roast Beef a try. We also love the rich flavor of this Slow-Cooker Italian Red Wine Roast Beef.
For those who like a bit of spice to their meat, this Southwestern Roast Beef is tough to beat.
Roast Beef works beautifully with so many of our favorite side dishes.
I served this with Garlic Smashed Potatoes and green beans. It was a wonderful warm meal on one of our first chilly days this fall. Hurray for rainy weather at last!
This simple rump roast would also pair perfectly with Simple Sauteed Summer Squash, Brown Sugar Cinnamon Applesauce and Rosemary Roasted Potatoes.
If you like this simple roast beef rump roast recipe, you might also like my Simple Slow Cooker Pot Roast, my Herb Rubbed Sirloin Tip Pork Roast and this Asian Style Pot Roast from Foodie with Family
Simple Roast Beef
Ingredients
- 2 1/2 - 3 lbs boneless beef rump roast
- 1 tablespoon olive oil
- 3 cloves of garlic slivered into about a dozen pieces
- kosher salt
- freshly cracked black pepper
- meat thermometer
Instructions
- Start with your roast at room temperature. I removed mine from the refrigerator a little over an hour before I was ready to cook it. Preheat the oven to 375 degrees. With a sharp knife, make a tiny slit in the meat just large enough to slide a sliver of garlic into the meat. Repeat all over the roast, for each sliver of garlic. Drizzle olive oil on the roast and rub all over the sides. Sprinkle the entire roast with salt and pepper. Place the roast directly on the oven rack, fatty side up, with a drip pan on a rack underneath the roasting rack.
- Brown the roast at 375 degrees for 30 minutes. Lower the heat to 225 degrees. Cook the roast another 2-3 hours. When the roast begins to drip juices and has turned brown on the outside, check the temperature with a meat thermometer. Carefully use tongs to remove the roast from the oven when the inside temperature is 140 degrees. Let the roast rest on a plate, tented with foil to keep warm, for at least 15 minutes before carving to serve. Enjoy!
Lizzy says
Woe, does this beef look perfect! My mom taught me the garlic trick…and I'm going to have to try your roasting method.
Jean | Delightful Repast says
Mary, I love that roasting method too. It works beautifully. Unfortunately, I have to leave out the garlic these days due to allergy. Love your photo–it can be difficult to make a plate of roast beef look good on camera!
Anonymous says
Where oh where are you finding meat with fat? In our area every scrap of fat is removed like it's poison.
Mary Younkin says
We are fortunate to be able to buy our beef from a local ranch. In the stores, it really is difficult to find a quality cut of meat.
Anonymous says
everyone remember to spray that rack with pan spray!!!
Mary says
I've never sprayed the rack and it always comes clean very easily. I imagine that could depend on the amount of fat in the meat. If the meat is leaner, it might be more likely to burn onto the rack.
Anonymous says
This looks delicious! But does it have to be cooked right on the rack, will cooking it in something make it not as good?
Mary says
Cooking it directly on the rack allows your oven to work like a convection oven. It definitely won't work the same in a pan.
EasyRoasted5 says
Wow This truly is my new favorite Roast Beef Full taste beautiful colour. Those look so perfect! Thanks you so much mam.
Bob says
I have a convection oven. Can I cook the roast on a pan and get the same results? What temperatures should I use and what would be the cooking times?
Betty L Cooper says
I cooked the Tri Tip Beef Roast it was very tender and had a wonderful taste. i did add vegetables….Thank you .
Kathy says
I prefer not putting the meat directly on my oven rack. Will it do just as well if I place it on a rack in my roasting pan
Mary says
That will work fine. It won’t circulate quite as much air around the meat, but yes, it will work nicely.
Amanda says
I am trying this now and am excited nut nervous. I mess up every recipe always. I will let you know!!! Thanks for this recipe.
Amanda
Mary Younkin says
I hope you love it as much as we do, Amanda.
Amanda says
Im wondering if I messed up already by not taking the roast out while allowing the oven to adjust from 375 to 225?!
Mary Younkin says
It should be fine. The roast is supposed to stay in the oven.
Colleen says
I have an electric oven (hate it) and recipes that require starting high and then switching to low mid-cook typically don’t work for me, since it takes so long for an electric oven to cool. If I sear the roast on the stovetop before putting it into the oven at 225, do you think I’ll be able to proceed the same?
Mary Younkin says
That should work, Colleen. (And I do understand the frustration – I adore having a gas oven after so many years of electric!)
Ann Bell says
I really want to try your rump roast recipe but all I have is a bottom round can I cook that the same?
Mary Younkin says
Yes, that will work as well, Ann.
Carolyn Toms says
Do you cover it? If not, won’t it get dried out?
Mary Younkin says
This does not need to be covered while it cooks, Carolyn.
Darcy Kelly says
I followed the directions and the flavor was excellent, but the meat was so tough that barely half of it was even edible. We were so disappointed. I’m hoping to find something to do with the remaining 2/3 of the roast.
Mary Younkin says
What cut of meat did you use? This should not have been tough at all. I’m glad you liked the flavor though. If you still have a good bit left, I’d try using it in a stew or stroganoff.