Ingredients:

  • 3-4 pound (1.36-1.8 kg) Rump Roast, trimmed of excess fat
  • 2 tablespoons (30 ml) Olive Oil
  • 1 medium Yellow Onion, roughly chopped
  • 2 cloves Garlic, minced
  • 1 cup (240 ml) Beef Broth
  • 1 cup (240 ml) Dry Red Wine (optional, can substitute with more broth)
  • 2 tablespoons (30 ml) Dijon Mustard
  • 2 tablespoons (30 ml) chopped fresh Rosemary
  • 2 tablespoons (30 ml) chopped fresh Thyme
  • 1 tablespoon (15 ml) chopped fresh Parsley
  • 2 cloves Garlic, minced
  • 1 teaspoon (5 ml) Kosher Salt (or to taste)
  • 1/2 teaspoon (2.5 ml) Black Pepper

Instructions:

  1. Pat the rump roast dry with paper towels. Let sit at room temperature for 1 hour.
  2. In a small bowl, combine Dijon mustard, rosemary, thyme, parsley, minced garlic, salt, and pepper.
  3. Preheat oven to 450°F (232°C). Heat olive oil in a large oven-safe skillet or roasting pan over medium-high heat. Sear the roast on all sides until browned (about 3-4 minutes per side).
  4. Remove the roast from the heat. Rub the herb mixture evenly over the entire surface of the roast.
  5. Place chopped onion around the roast in the pan. Pour beef broth and red wine (if using) into the bottom of the pan.
  6. Place the roasting pan in the preheated oven. Immediately reduce the oven temperature to 325°F (163°C).
  7. Roast until the internal temperature reaches your desired doneness: Rare: 125°F (52°C), Medium-Rare: 130-135°F (54-57°C), Medium: 135-140°F (57-60°C), Medium-Well: 140-145°F (60-63°C), Well-Done: 155°F+ (68°C+).
  8. Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 15-20 minutes before slicing.
  9. While the roast rests, strain the pan juices into a saucepan. Skim off any excess fat. Simmer over medium heat, thickening with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) if desired. Season to taste with salt and pepper.
  10. Slice the roast thinly against the grain. Serve with pan juices or gravy.