Easy Beef Rump Roast Recipe
Elevate your cooking game this season with our Dutch Oven Rump Roast recipe. Discover the art of transforming budget-friendly beef into a tender, savory delight.
Servings: 8
Calories: 364kcal
Ingredients
- 2.5 lb rump roast
- 2 tablespoons of sea salt
- 2 tablespoons of whole peppercorns
- 1 tablespoon of cooking oil
- 1 onion diced
- 2 cups of beef broth or water
- 2 tablespoons of red wine vinegar
- 2 tablespoons of melted butter
Instructions
- Preheat oven to 450°F
- Crush peppercorns with a roller.
- Combine the salt and peppercorn in a small bowl and set aside.
- Pat dry the rump roast with a towel
- Season with salt and pepper, getting the spices into all the openings.
- Oil the bottom of a 7 qt dutch oven, then set the rump roast in and place on the middle rack of the oven to bake for 20 minutes uncovered.
- Remove the roast from the oven with mitts and add the water, red wine vinegar and sliced onion.
- Reduce the oven temperature to 300°F and continue baking for an additional 50 minutes uncovered.
- Brush butter on the top of the roast for the last 20 minutes of baking.
- Rest for 30 minutes before cutting.
Notes
This 2.5-pound roast cooking for 70 minutes came out medium rare. Adjust cook times based on your preference.