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Roast beef rump roast sliced medium-rare on a platter with roasted potatoes, carrots, and gravy
Mary Johnson

Roast Beef Rump Roast with Pan Gravy

A tender, juicy roast beef rump roast seasoned with garlic, rosemary, and thyme, seared for a deep crust, then roasted low and slow to medium-rare. Served thinly sliced with roasted potatoes and carrots and a quick pan gravy made from the drippings.
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Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Resting 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the rump roast
  • 3½ lb beef rump roast about 1.6 kg, trimmed and tied if uneven
  • 2 teaspoons kosher salt use about half if using fine table salt
  • 1½ teaspoons freshly ground black pepper
  • 4 cloves garlic finely minced or grated
  • 1 tablespoon fresh rosemary finely chopped
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon onion powder
  • 1 teaspoon Dijon mustard optional, helps the rub stick
  • 2 tablespoons olive oil divided
For the vegetables
  • 1½ lb baby potatoes halved
  • 4 medium carrots cut into 2-inch pieces
  • 1 yellow onion cut into wedges
  • 2 tablespoons olive oil
  • ½ teaspoon kosher salt
  • 3 sprigs fresh thyme or rosemary
For the pan gravy
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth warmed
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste

Equipment

  • Large oven-safe skillet or roasting pan
  • Roasting rack
  • Rimmed baking sheet
  • Instant-read meat thermometer
  • Kitchen twine (optional)
  • Carving knife and cutting board
  • Whisk

Method
 

Prepare the roast
  1. Pat the rump roast dry with paper towels. Rub it all over with the kosher salt. For the best flavor, set it on a rack over a plate and refrigerate uncovered for 12 to 24 hours; otherwise let it sit at room temperature for 45 minutes.
  2. Heat the oven to 300°F (150°C). Mix the garlic, rosemary, thyme, black pepper, onion powder, Dijon mustard, and 1 tablespoon olive oil into a paste. If the roast is uneven, tie it with kitchen twine every 1½ inches so it cooks evenly.
Sear and roast
  1. Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the roast for 2 to 3 minutes per side, including the ends, until deeply browned all over. Remove from the heat and let it cool for a minute.
  2. Spread the herb-garlic paste over the seared surface. Set the roast on a rack in a roasting pan (or return it to the skillet) with the fat cap, if any, facing up.
  3. Roast until an instant-read thermometer in the thickest part reads 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 1 hour 15 minutes to 1 hour 45 minutes for a 3½ lb roast. Start checking the temperature after 1 hour.
  4. While the beef roasts, toss the potatoes, carrots, and onion with 2 tablespoons olive oil, ½ teaspoon salt, and the herb sprigs on a rimmed baking sheet.
Rest, roast the vegetables, and make the gravy
  1. Move the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes. The internal temperature will rise about 5°F as it rests.
  2. Raise the oven to 425°F (220°C) and roast the vegetables for 25 to 30 minutes, stirring once, until the potatoes are golden and the carrots are tender.
  3. For the gravy, set the roasting pan or skillet with the drippings over medium heat. Add the butter and, once melted, whisk in the flour. Cook for 1 to 2 minutes until lightly browned.
  4. Slowly whisk in the warm beef broth, scraping up the browned bits. Add the Worcestershire sauce and any juices from the resting board. Simmer for 3 to 5 minutes until thickened, then season with salt and pepper.
Slice and serve
  1. Remove any twine. Slice the roast thinly, about ¼ inch thick, against the grain. Serve with the roasted vegetables and hot gravy.

Notes

  • Thermometer first: Rump roast is lean, so the difference between tender and dry is a few degrees. Pull it at 125°F for medium-rare and let carryover heat finish it.
  • Food safety: USDA guidance for whole cuts of beef is 145°F with a 3-minute rest. Lower temperatures are a personal preference.
  • Slicing: Thin slices cut against the grain are what make this lean cut eat tender.
  • Size changes: A 2 to 2½ lb roast usually reaches 125°F in about 55 to 75 minutes at 300°F; a 4 to 5 lb roast can take 2 hours or more. Go by temperature, not the clock.
  • Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Slice cold for sandwiches, or reheat gently in gravy so the beef does not overcook.
  • Freezing: Freeze sliced beef with a little gravy for up to 3 months. Thaw overnight in the fridge.