Looking for a delicious and comforting meal that’s perfect for any occasion? Look no further than rump roast! This tender cut of beef is a slow cooker’s best friend, and when paired with a flavorful sauce or rub, it becomes truly mouth-watering. In this article, we’ll be exploring 18 savory rump roast recipes that are sure to please even the pickiest eaters.
From classic pot roasts to international-inspired twists, these slow-cooked masterpieces are packed with flavor and perfect for serving at your next family gathering or cozy night in. So grab your apron and get ready to dig in – we’re about to take a culinary journey that will leave you wanting more!
Garlic and Herb Crusted Rump Roast
This mouthwatering roast is perfect for a special occasion or a cozy family dinner. The combination of garlic, herbs, and savory seasonings creates a flavorful crust that will leave you wanting more.
Ingredients:
– 1 (2-3 pound) beef rump roast
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh thyme
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Rub the mixture all over the rump roast, making sure to coat it evenly.
4. Place the roast in a roasting pan and put it in the oven.
5. Roast for 20-25 minutes per pound, or until the internal temperature reaches 135°F (57°C) for medium-rare.
Cooking Time: 40-50 minutes
Red Wine Braised Rump Roast with Root Vegetables
This hearty dish is perfect for a cold winter’s day. The slow-cooked rump roast falls-apart tender, infused with the rich flavors of red wine and accompanied by a medley of roasted root vegetables.
Ingredients:
– 3-pound beef rump roast
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 large potato, peeled and chopped
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the rump roast with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Sear the roast until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
4. Add chopped onion and cook until softened, about 5 minutes. Add garlic, carrots, celery, and potato; cook for an additional 5 minutes.
5. Pour in red wine and bring to a simmer. Return the roast to the pot, cover with a lid, and transfer to the preheated oven.
6. Braise for 2 1/2 hours or until the roast is tender. Serve with roasted root vegetables and garnish with thyme leaves, if desired.
Cooking Time: 2 1/2 hours
Slow Cooker Rump Roast with Mushroom Gravy
A hearty and flavorful slow-cooked rump roast served with a rich mushroom gravy, perfect for a comforting dinner or special occasion. This easy-to-make recipe requires minimal effort and yields a tender, juicy roast with an irresistible savory sauce.
Ingredients:
– 2-3 pound beef rump roast
– 1 tablespoon olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup beef broth
– 1 cup red wine (optional)
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat slow cooker to low.
2. Season the roast with salt, pepper, and olive oil.
3. Add sliced onion and minced garlic to the slow cooker.
4. Place the roast in the slow cooker and top with mushrooms.
5. In a separate bowl, whisk together beef broth, red wine (if using), and flour.
6. Pour the mixture over the roast and mushrooms.
7. Cook on low for 8-10 hours or high for 4-6 hours.
8. Strain the gravy before serving.
9. Garnish with fresh thyme leaves.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Classic Sunday Pot Roast with Rump Cut
A hearty, comforting dish perfect for a relaxing Sunday afternoon.
Ingredients:
– 1 (2.5-3 pound) beef rump cut roast
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup beef broth
– 1 cup red wine (optional)
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the roast with salt, pepper, and thyme.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
4. Remove the roast from the pot and set aside. Add the chopped onion to the pot and cook until caramelized, stirring occasionally, about 10-12 minutes.
5. Add the garlic, beef broth, and red wine (if using) to the pot. Stir to combine.
6. Return the roast to the pot and bring the liquid to a simmer.
7. Cover the pot with a lid and transfer to the preheated oven.
8. Roast for 2-1/2 hours or until the beef is tender and falls apart easily.
Cooking Time: 2-1/2 hours
Spicy Coffee-Rubbed Rump Roast
Elevate your roast game with this bold and aromatic recipe that combines the richness of coffee with a kick of heat. Perfect for a special occasion or a cozy Sunday dinner.
Ingredients:
– 2-3 pound beef rump roast
– 1/4 cup strong brewed coffee
– 2 tablespoons brown sugar
– 1 tablespoon chili powder
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together coffee, brown sugar, chili powder, smoked paprika, and garlic powder.
3. Season the rump roast with salt and pepper.
4. Rub the coffee mixture all over the roast, making sure to coat evenly.
5. Place the roast in a roasting pan and put it in the oven.
6. Roast for 2-1/2 hours or until it reaches your desired level of doneness.
7. Let the roast rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-1/2 hours
Balsamic Glazed Rump Roast with Caramelized Onions
Tender and flavorful rump roast is elevated to new heights by a rich balsamic glaze, perfectly balanced with the sweetness of caramelized onions.
Ingredients:
– 1.5-2 kg beef rump roast
– 2 tbsp olive oil
– 2 large onions, thinly sliced
– 1 cup balsamic vinegar
– 1/4 cup brown sugar
– 2 tsp Dijon mustard
– Salt and pepper to taste
Instructions:
1. Preheat oven to 180°C (350°F).
2. Season the rump roast with salt and pepper.
3. Heat olive oil in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized (about 20-25 minutes).
4. In a small bowl, whisk together balsamic vinegar, brown sugar, and Dijon mustard to make the glaze.
5. Place the rump roast on a roasting pan or tray and brush with half of the glaze.
6. Roast the beef for 1 hour and 15 minutes, or until it reaches your desired level of doneness.
7. Remove from oven and brush with the remaining glaze. Let rest for 10-15 minutes before slicing.
Cooking Time: 1 hour and 20 minutes
Rump Roast with Horseradish Cream Sauce
This classic comfort dish gets a boost from the pungency of horseradish cream sauce, perfectly balancing tender beef and tangy flavors. Serve with roasted vegetables or mashed potatoes for a satisfying meal.
Ingredients:
– 3-4 pound rump roast
– 2 tablespoons olive oil
– 1 tablespoon brown sugar
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup horseradish cream sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the rump roast with olive oil, brown sugar, salt, and black pepper.
3. Roast the beef for 2-1/2 hours, or until tender and slightly caramelized.
4. Remove from heat and let rest for 10 minutes before slicing.
5. Serve with horseradish cream sauce spooned over the top.
Cooking Time: 2-1/2 hours
Beer-Braised Rump Roast with Carrots and Potatoes
A hearty, comforting dish perfect for a cozy night in. This recipe combines the richness of beer-braising with the simplicity of roasting vegetables.
Ingredients:
– 2-3 pound beef rump roast
– 1 cup beer (any style, but darker beers work best)
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 4 carrots, peeled and chopped
– 2 large potatoes, peeled and chopped
– Salt and pepper to taste
– Fresh thyme, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the rump roast until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onion and cook until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
4. Add the beer, carrots, potatoes, salt, and pepper to the pot. Stir to combine.
5. Return the rump roast to the pot, cover with a lid or foil, and transfer to the preheated oven.
6. Braise for 2-3 hours, or until the meat is tender and falls apart easily.
Cooking Time: 2-3 hours
Smoked Rump Roast with Peppercorn Crust
Elevate your roast game with this savory and aromatic recipe, perfect for a special occasion or cozy night in.
Ingredients:
– 2.5-3 lb beef rump roast
– 1/4 cup peppercorn crust mixture (see below)
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– 1/4 cup kosher salt
– 1/4 cup black pepper
Peppercorn Crust Mixture:
– 2 tablespoons coarsely ground black peppercorns
– 1 tablespoon coriander seeds
– 1 tablespoon brown mustard seeds
Instructions:
1. Preheat smoker to 225°F (110°C).
2. Mix peppercorn crust mixture ingredients in a small bowl.
3. Season rump roast with salt, pepper, and smoked paprika.
4. Coat roast evenly with peppercorn crust mixture, pressing gently to adhere.
5. Place roast in smoker, fat side up.
6. Smoke for 4-5 hours or until internal temperature reaches 130°F (54°C) for medium-rare.
7. Let rest for 15 minutes before slicing and serving.
Cooking Time: 4-5 hours
Rosemary and Garlic Rump Roast with Roasted Potatoes
Elevate your Sunday roast game with this flavorful combination of tender rump roast, infused with aromatic rosemary and pungent garlic, paired with crispy roasted potatoes.
Ingredients:
– 1.5 kg beef rump roast
– 4 cloves of garlic, minced
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– Salt and pepper to taste
– 3-4 large potatoes, peeled and cut into 2-inch chunks
Instructions:
1. Preheat oven to 220°C (425°F).
2. In a small bowl, mix together minced garlic, olive oil, and chopped rosemary.
3. Rub the garlic-rosemary mixture all over the rump roast, making sure to coat it evenly.
4. Season with salt and pepper to taste.
5. Place the rump roast in a roasting pan and put it in the oven for 20 minutes per kilogram, or until it reaches your desired level of doneness.
6. After 30 minutes of roasting, add the potato chunks to the pan, tossing them to coat with the juices.
7. Continue to roast for an additional 45-60 minutes, or until the potatoes are golden brown and crispy.
Cooking Time: Approximately 2 hours and 15 minutes.
Asian-Inspired Soy-Ginger Rump Roast
Elevate your roast game with this flavorful and aromatic dish that combines the boldness of soy sauce, the warmth of ginger, and the tenderness of a perfectly cooked rump roast.
Ingredients:
– 1.5-2 pound beef rump roast
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 inches fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together soy sauce, brown sugar, ginger, garlic, sesame oil, and cumin.
3. Place the rump roast in a large Dutch oven or roasting pan.
4. Pour the soy-ginger glaze over the roast, making sure it’s fully coated.
5. Roast for 2-3 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
6. Let rest for 15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Rump Roast with Red Wine Reduction and Thyme
Tenderize a beef rump roast to perfection by slow-cooking it in red wine and thyme, resulting in a richly flavored, fall-apart dish.
Ingredients:
– 1 (2.5-3 pound) beef rump roast
– 1 cup red wine (such as Cabernet Sauvignon or Merlot)
– 2 tablespoons olive oil
– 4 sprigs of fresh thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the beef with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef until browned on all sides, about 2-3 minutes per side.
4. Add the red wine to the pot, scraping up any browned bits from the bottom.
5. Add the thyme sprigs to the pot and bring to a simmer.
6. Cover the pot and transfer it to the preheated oven.
7. Roast for 2-3 hours, or until the beef reaches your desired level of tenderness.
8. Remove the pot from the oven and let the roast rest for 15 minutes before slicing.
Cooking Time: Approximately 2-3 hours
Slow Cooker Italian-Style Rump Roast
This recipe is a twist on the classic slow cooker roast, with an Italian-inspired flavor profile that’s perfect for a cozy dinner or special occasion.
Ingredients:
– 2.5 lbs beef rump roast
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup marinara sauce
– 1/4 cup chopped fresh parsley
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat slow cooker to Low.
2. Season the roast with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Sear the roast on all sides until browned, about 2-3 minutes per side.
4. Transfer the roast to the slow cooker. Add sliced onion and minced garlic around the roast.
5. Pour marinara sauce over the roast, then sprinkle with chopped parsley and dried oregano.
6. Cook on Low for 8 hours or High for 4 hours.
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Rump Roast with Dijon Mustard and Honey Glaze
Elevate your Sunday roast with this flavorful recipe that combines the richness of rump roast with the tanginess of Dijon mustard and the warmth of honey.
Ingredients:
– 3-4 pound beef rump roast
– 2 tablespoons olive oil
– 1 tablespoon Dijon mustard
– 1 tablespoon honey
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, whisk together mustard, honey, and thyme.
3. Rub the roast with olive oil and season with salt and pepper.
4. Brush the Dijon-honey glaze all over the roast, making sure to coat it evenly.
5. Place the roast in a roasting pan and put it in the oven.
6. Roast for 2-3 hours or until the internal temperature reaches 130°F (54°C) for medium-rare.
7. Let the roast rest for 10-15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Barbecue Rump Roast with Homemade BBQ Sauce
Get ready to delight your taste buds with this mouthwatering barbecue rump roast, smothered in a rich and tangy homemade BBQ sauce. This classic American dish is perfect for a weekend gathering or special occasion.
Ingredients:
– 3-4 pound beef rump roast
– 1/4 cup homemade BBQ sauce (see below)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– Salt and pepper to taste
Homemade BBQ Sauce:
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 2 tablespoons Worcestershire sauce
– 1 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Season the rump roast with salt, pepper, and brown sugar.
3. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side. Transfer to a roasting pan.
4. Roast at 325°F (165°C) for 1 1/2 hours or until tender.
5. Meanwhile, prepare the homemade BBQ sauce by whisking all ingredients together in a bowl.
6. Brush the roast with BBQ sauce during the last 30 minutes of cooking.
7. Let rest for 10-15 minutes before slicing and serving.
Cooking Time: 1 hour 30 minutes
Rump Roast Stuffed with Spinach and Feta
Add a burst of flavor to your Sunday roast with this simple and delicious recipe. A classic rump roast gets an upgrade with the addition of spinach, feta cheese, and aromatic spices.
Ingredients:
– 2-3 pound beef rump roast
– 1/4 cup fresh spinach leaves, chopped
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. In a small bowl, mix together chopped spinach, crumbled feta cheese, minced garlic, and dried thyme.
3. Place the beef rump roast on a cutting board and make a horizontal incision in the meat to create a pocket. Stuff the spinach-feta mixture into the pocket.
4. Drizzle the outside of the roast with olive oil and season with salt and pepper.
5. Roast for 2-3 hours or until internal temperature reaches 135°F (57°C) for medium-rare.
6. Let rest for 15 minutes before slicing and serving.
Cooking Time: 2-3 hours
Rump Roast with Creamy Mushroom Sauce
Elevate your roast dinner game with this show-stopping Rump Roast paired with a rich and creamy mushroom sauce.
Ingredients:
– 2.5-3 kg beef rump roast
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 cup all-purpose flour
– 1 cup heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 180°C (350°F). Season the rump roast with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear the rump roast for 2-3 minutes per side, or until browned. Remove from pot and set aside.
3. Reduce heat to medium. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
4. Add sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
5. Sprinkle flour over the mushroom mixture and cook for 1 minute. Gradually stir in heavy cream, whisking continuously. Bring sauce to a simmer and let cook for 2-3 minutes or until thickened.
6. Return the rump roast to the pot and spoon some of the creamy mushroom sauce over the top. Transfer to preheated oven and roast for 20-25 minutes per kilogram, or until the roast reaches your desired level of doneness.
Cooking Time: Approximately 2 hours
Rump Roast Tacos with Avocado Lime Crema
Transforming a classic rump roast into tacos is a game-changer. This recipe combines the tender, flavorful meat with creamy avocado lime crema for an unforgettable flavor experience.
Ingredients:
– 2 lbs beef rump roast
– 1/4 cup lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp ground cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Lime Crema (recipe below)
– Optional toppings: diced tomatoes, shredded lettuce, diced radishes
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
3. Rub the mixture all over the rump roast, making sure it’s fully coated.
4. Roast for 2-3 hours or until tender and easily shredded with two forks.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by shredding the roast and placing it onto a warmed tortilla, topping with crema, and adding desired toppings.
Avocado Lime Crema:
– 1 ripe avocado, diced
– 2 tbsp freshly squeezed lime juice
– 1 tsp honey
– Salt to taste
Combine all ingredients in a bowl and mix until smooth. Refrigerate for at least 30 minutes before serving.
Summary
Discover 18 mouthwatering rump roast recipes perfect for slow cooking. From classic comfort food to international twists, these savory dishes are sure to impress. Try garlic and herb crusted, red wine braised, or beer-braised roasts, or opt for bold flavors like spicy coffee-rubbed or smoked peppercorn-crusted. Whether you’re in the mood for comforting pot roast, a hearty mushroom gravy, or something new and exciting, this collection of recipes has got you covered.
