A low-and-slow herb-crusted rump roast that transforms a lean cut into tender, flavorful slices in under 2 hours total time. The garlic and dried herb crust locks in moisture and develops a rich exterior.
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Combine all ingredients except rump roast in a small bowl and mix together until combined. Rub this mixture over all sides of the beef roast.
Place the rump roast on to a tray placed in a roasting pan. Place in an oven preheated to 325°F and roast for 1.25-1.75 hours until the roast reaches 125°F for medium rare or 135°F for medium well.
Remove and let sit for 15 minutes – the temperature will rise about another 10°F while resting for a final temperature of 135ºF for a medium rare roast, or 145ºF for a medium well roast.
Slice rump roast into thin pieces to serve on sandwiches or with seasonal veggies and enjoy!
Store sliced or whole roast in an airtight container in the refrigerator for up to 4 days; reheat gently at 325°F with a little broth to retain moisture.
meat thermometer · roasting pan · tray
Rump roast is lean and benefits from low-temperature roasting (325°F) and proper resting. Cook to 125–135°F internal temp and rest 15 minutes before slicing; this allows carryover cooking and fiber relaxation.
Yes. Use triple the amount (6 tsp fresh thyme, 6 tsp fresh sage, 3 tsp fresh parsley) since fresh herbs have less concentrated flavor.
Use a meat thermometer. Pull at 125°F for medium-rare; it will rise to 135°F while resting. For medium-well, remove at 135°F; it will reach 145°F after resting.
Yes. Round roasts, sirloin roasts, or chuck roasts work well with this recipe and similar cooking times.
Refrigerate sliced or whole roast in an airtight container for up to 4 days. Reheat gently in a 325°F oven with a little broth to avoid drying out.
