Rosemary Garlic Rump Roast (and how to prepare a tender roast)
Of all the cuts we get questions about preparing, rump roast is by far the most frequent.
That's because it's an extra-lean cut of beef from the hindquarters of a cow. This muscle gets a lot of exercise, resulting in low fat meat that is packed with robust flavor when cooked correctly.
Rump roast can go by many names including: Bottom Round Roast or Round Tip Roast. They're all essentially the same.
Rump roast is very lean, so if it is cooked too quickly or overdone it will dry out and become tough. Your meat thermometer is your friend when preparing rump roast! This is the mistake most people make when cooking it.
Rump roasts deep, traditional beef flavor pairs perfectly with a rich gravy. We like to use the drippings to make a rich velvety gravy to serve over the meat and mashed potatoes--tying the whole dish together.
Our final tip...unlike a fatty chuck roast that shreds easily, rump roast is meant to be sliced this across the grain.
We hope you enjoy this recipe and the aroma that will no doubt fill your kitchen.
Cheers from Montana!
Rosemary Garlic Rump Roast and Velvety Beef Drippings Gravy
Ingredients: Rump Roast, Salt, Pepper, Olive Oil, Rosemary (fresh), minced Garlic, Butter, Flour, Beef Broth
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1.) Preheat oven to 400 degrees F. 2.) Bring rump roast to room temperature for at least 1 hour prior to cooking. (for even cooking this is crucial) 3.) Pat roast dry with paper towel. Generously season with salt and pepper. 4.) Place roast in Dutch oven. Sprinkle with 3-4 sprigs of fresh rosemary (chopped), 2 heaping spoonfuls of minced garlic, and a drizzle of olive oil. Roll to cover all sides. Top with 1/4-1/2 cup of butter. 5.) Insert meat thermometer and cover with lid. Place in the oven and cook until desired doneness.
We do not recommend going past medium. Overcooking is how this cut becomes dry and tough. 6.) Remove and cover with tin foil. Let the roast rest for at least 10 minutes. Slice thinly against the grain and enjoy! Velvety Beef Dripping Gravy: 1.) Place your Dutch oven on a burner over medium heat. Sprinkle 1/2 cup of flour into the drippings and stir until a smooth roux is formed. Add 4 cups of beef broth and simmer until gravy thickens. Drizzle over your roast and mashed potatoes.
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