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 coarse sea salt
- 2 tablespoons of whole peppercorns
- 1 tablespoon of cooking oil
- 1 onion sliced
- 2 cups of beef broth
- 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 beef broth, red wine vinegar and sliced onion.
- Reduce the oven temperature to 300°F and continue baking for an additional 50 minutes uncovered. Add about 20 minutes per pound if your roast is bigger than 2.5 pounds, and start checking with a thermometer around the 40 minute mark. You're looking for 135°F in the thickest part for medium rare.
- 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.
Go by the thermometer and not the clock, because every roast is a different shape and thickness. Pull it about 5°F early since the temperature keeps climbing while it rests. 135°F is medium rare, 145°F is medium, and 150°F is medium well.