This slow-roasted rump roast is cooked at 275°F until perfectly tender, infused with garlic, rosemary, and red wine for a melt-in-the-mouth result. The low-temperature method and rest period ensure even cooking and maximum tenderness.
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Remove the rump roast from the refrigerator about 2 hours (no longer than that) before starting recipe to allow it to come closer to room temperature.
Use a sharp, thin knife to make three slits about 2 to 3 inches deep on one side of the roast. Stuff each slit with one garlic clove and some sea salt and black pepper. Flip the roast over, and make three more slits on the other side, and stuff with garlic, sea salt, and black pepper. Rub the remaining sea salt and pepper over the outside of the roast.
Preheat oven to 275 F.
Melt the salted butter over medium-high heat in an oven-safe skillet. Sear all sides of beef to brown. This should take about 15 minutes. Remove roast to a plate, and de-glaze the pan with the beef broth and dry red wine.
Place the roast back in pan, and place onion slices and rosemary sprigs around it.
Roast at 275 F until you get an internal temperature of 115 F, which should take about 12 to 15 minutes per pound of meat (48 minutes to 1 hour for 4 pounds).
Remove the roast to a cutting board, tent loosely with foil, and allow it to rest for about 20 minutes. Serve when the internal temperature reaches 130 F for medium-rare or 125 F for rare.
Wrap leftover rump roast tightly and refrigerate for up to 3 days; reheat gently in a 300°F oven with the pan sauce to avoid overcooking.
Oven-safe skillet · Meat thermometer · Sharp, thin knife
For rare, pull at 125°F; for medium-rare, pull at 130°F. The roast continues to cook while resting for 20 minutes, so remove it from the oven 5°F below your target.
At 275°F, expect 48 minutes to 1 hour (approximately 12–15 minutes per pound) before reaching 115°F internal temperature.
Resting for 20 minutes allows carryover cooking (temperature rises from 115°F to 125–130°F) and allows juices to redistribute, preventing them from running out when carved.
Yes, this method works for other tender cuts like sirloin tip or eye of round, but cooking time may vary slightly depending on shape and size.
Yes, cook the roast completely, chill, and slice. Reheat gently in a low oven with the pan sauce to avoid overcooking.
