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Beef Rump Roast Recipes

Some of our favorites include: Balsamic Braised Eye Of Round Steak and more!

Instant Pot Rump Roast

Looking for a simple & easy Instant Pot dinner idea that is positively delicious? This Rump Roast is an easy family dinner idea that’s perfect for chilly days. (plus we have the recipe to make in the slow cooker too).

Prep Time 10 mins

Cook Time 1 hr

Slow Release 20 mins

Servings: 6

Section 1: Ingredients

  • 3 lb rump roast

  • 5-6 red & russet potatoes - washed and halved *optional

  • 2-3 large carrots - peeled & chopped *optional

  • 1/2 white onion - chopped *optional

  • 2 cups beef broth

  • 2 pkt dry onion soup mix

  • 2 tsp table salt

  • 1 tsp pepper

Section 2: Directions

1. Slice the meat into large chunks & place in the pressure cooker pot. If adding veggies, place them in here at this time too.

2. Add soup mix, broth, salt & pepper & cover.

3. Make sure vent is set to seal position, set on manual for 60 minutes.

4. Natural release for 20 minutes, then quick release.

5. Transfer beef to a serving platter & shred with two forks.


**Slow Cooker Method...

Place roast, beef stock & spices in slow cooker. Cover & cook on high 6 hours. Prepare carrots, onions & potatoes & add to pot after beef has cooked 5-6 hours. Cook an additional 2 hours or until potatoes are soft. Serve along side or on top of rice or mashed potatoes.

Tender Oven Roasted Rump Roast

Looking for an easy and tasty recipe for a tender roast beef meal? This rump roast recipe is perfect for your whole family.

Prep time: 20 minutes

Cook time: 1 hour 30 minutes

Additional time: 30 minutes

Total time: 2 hours 20 minutes

Servings: 5

Section 1: Ingredients

  • 4-5 pound boneless beef rump roast.

  • 2 tablespoons Olive oil or 2 tablespoons Avocado Oil for searing

  • 1 tablespoon Salt

  • One TBS ground Black Pepper

  • 1 cup beef broth or water

  • One tablespoon Worcestershire sauce

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 peeled and chopped bulb of fresh garlic.

  • 1 chopped and caramelized onion.

  • Optional - 1 tablespoon of fresh thyme & rosemary minced, or 1 teaspoon of the dried herbs.

Section 2: Directions

1. Make sure to remove your meat from the fridge before you start cooking it. Let your rump roast sit on the counter for at least 30 minutes to get closer to room temperature.

2. Preheat your oven to 450°F.

3. Use a sharp knife to remove however much fat you want from the rump roast.

4. Mix olive oil, salt, pepper, garlic and onion powder seasoning.

5. Season rump roast with salt and pepper, garlic and onion powder for flavor!

6. Searing - After roast is closer to room temperature, Sear it with oil in hot skillet or cast iron Frying Pan, or dutch oven... A Dutch oven will make this step easier. But a frying pan works just fine if you don’t have a cast iron pan or dutch oven. Make sure to sear all sides of the seasoned roast on high heat in butter or avocado oil, or both!

7. Place seared rump roast in Roasting Pan Fatty side up. If you used a frying pan to sear the roast, transfer your rump roast into your roasting pan.

8. Pour into the bottom of the roasting pan: 1 cup beef broth or one cup water, and 1 tablespoon Worcestershire sauce.

9. Add 1 coarsely chopped caramelized onion.

10. Sprinkle chopped garlic over the top of the roast.

11. Place seared and seasoned rump roast into a preheated 450°F oven. (If you used a Dutch Oven to sear, just put other ingredients on top and place it

right into the hot oven!) UNCOVERED.

12. Roast 20 minutes at 450°F.

13. Turn the temperature down to 225°F and slow roast to desired doneness. (it takes about 1 hour 10 mins to 125°F.) Internal temp for rare cook to 125 degrees F, which comes to 135 degrees F while resting. For medium cook to 135 which comes us to 145°F after resting\. For for medium well done rump roast cook to 145 which comes up to 155°F internal temp after resting.

14. Remove rump roast from oven, place it on a cutting board. Cover it with aluminum foil, and let it rest for at least 20 minutes before slicing thin and against the grain.


Please note: Every oven is different, so the timing will vary. The size and shape of your rump roast will also make a difference in cooking time. So check the internal temperature every 15 minutes or so after the first 45 minutes.

Internal temp for rare cook to 125 degrees F, which comes to 135 degrees F while resting. For medium-rare cook to 135 which comes us to 145°F after resting\. For for medium well done rump roast cook to 145 which comes up to 155°F internal temp after resting.

**Be sure to bring your rump roast to room temperature, before searing and roasting, for even cooking.

**AFTER COOKING, Let your roast rest for 30 minutes to let the juices redistribute before slicing. (or all the juices fall out on the cutting board and you have dry meat.)

Leftover Pot Roast Casserole

I made a very large pot roast and gave some to my neighbor. The next day she shared this leftover roast beef casserole recipe she had made with it. It's absolutely delicious and a great idea to use up those leftovers.

Prep Time: 10 mins

Cook Time: 35 mins

Additional Time: 5 mins

Total Time: 50 mins

Servings: 4

Section 1: Ingredients

  • 1 ½ tablespoons butter, divided

  • ½ pound baby carrots, cut into horizontal quarters

  • ¾ cup chopped onion

  • 2 stalks celery, chopped

  • 2 cups shredded leftover pot roast

  • 2 cups boiling water

  • ½ cup milk

  • 1 (4 ounce) package scalloped potatoes (such as Idahoan®)

Section 2: Directions

1. Preheat the oven to 425 degrees F. Grease an 8x8-inch baking dish.

2. Melt 1/2 tablespoon butter in a skillet over medium-high heat. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Stir in shredded pot roast; set aside.

3. Stir together boiling water and remaining 1 tablespoon butter in a large bowl until butter is melted. Mix in milk, potatoes, and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.

4. Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.



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