Ingredients:

  • 1 (3-4 pound) Rump Roast (1.3 - 1.8 kg)
  • 2 tablespoons Olive Oil (30 ml)
  • 4 cloves Garlic, minced (approx. 20g)
  • 2 tablespoons Fresh Rosemary, chopped (approx. 8g)
  • 1 teaspoon Dried Thyme (approx. 2g)
  • 1 teaspoon Kosher Salt (approx. 6g)
  • 1/2 teaspoon Black Pepper (approx. 2g)
  • 1 large Onion, quartered (approx. 150g)
  • 2 Carrots, chopped (approx. 150g)
  • 2 Celery stalks, chopped (approx. 100g)
  • 1 cup Beef Broth (240 ml)
  • 1/2 cup Red Wine (optional) (120 ml)

Instructions:

  1. Pat the rump roast dry with paper towels and let it sit at room temperature for 1 hour.
  2. In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper.
  3. Rub the herb paste all over the rump roast, ensuring it's evenly coated.
  4. Place the quartered onion, chopped carrots, and celery stalks in the bottom of the roasting pan. Place the roasting rack on top of the vegetables.
  5. Place the seasoned rump roast on the roasting rack.
  6. Pour beef broth and red wine (if using) into the bottom of the roasting pan.
  7. Roast in a preheated oven at 325°F (160°C) for 2.5-3.5 hours, or until the internal temperature reaches 130-145°F (54-63°C) depending on desired doneness.
  8. Remove the roast from the oven and let it rest for at least 15 minutes before carving. Tent with foil to keep warm.
  9. Carve the roast against the grain into thin slices. Serve with pan juices for the perfect rump roast recipe.