Slow-roasted Beef Rump Roast

Prep: 1 hour | Roast: 1.5 hours | Rest: 15 minutes | Serves: 4


1 3-pound rump roast*

1/4 cup Worcestershire sauce

3 garlic cloves, sliced

1 tablespoon sea salt

1 teaspoon black pepper

1 teaspoon canola oil


Make slits in the beef roast and stuff each with one of the garlic slices - 5 or 6 per side. Place the roast in a dish, pour the Worcestershire sauce over top, cover and then refrigerate for an hour or longer. Remove it from the fridge about 20 minutes before you're ready to roast it.

Preheat the oven to 425°F. Use a paper towel to coat the middle oven rack with the canola oil. Cover a baking sheet  (one that has sides) with foil and set it on the bottom oven rack.

Salt and pepper both sides of the roast, and then place it directly on the middle oven rack, over top the baking sheet (which will catch all the drippings).

Roast for 30 minutes, then reduce the heat to 225°F and continue to slow-roast for another hour to 1.5 hours, or until the fat has browned and the internal temperature reads about 135°F for medium-rare. The temp will rise another couple degrees while it's resting.

Remove the roast from the oven, tent it with foil, and let it rest for 15 minutes before serving. Make sure to slice it thinly against the grain to maximize the tenderness.

*The roast I used was about 2.5" thick and rectangular in shape. Not all rump roasts are shaped this way, however. Ideally you should select a rump roast that's rounder in shape, with a nice even layer of fat on top like this one. The fat will help the roast baste itself during the cooking process. If you choose a rump roast that's rounder, you might need to increase the cooking time by 30-45 minutes since it will be thicker.


Liza Hawkins | (a)Musing Foodie | September 2012