The aroma of succulent roast meat cooking in the oven is one thing we always fancy about this recipe. There’s a reason it’s considered one of the best meals to enjoy.
Roast beef is not only simple to prepare, but it’s also a cost-effective weeknight supper that will feed your entire family and friends.
This easy rump roast recipe is a substantial and simple Sunday supper roast – especially when it is roasted beef with potatoes and carrots that are tender and delicious. I promise you it is a wonderful and simple one-pot supper.
Rump Roast Nutrition Facts
Tips To Cook a Rump Roast in Oven With Vegetables
- Remove the cooked roast and veggies from the pan; make sure you cover it to keep warm.
- Use two separate pans if you don’t have a large enough pan. I recommend placing the roast directly on the oven rack, with a pan underneath to catch any drippings.
- Another brilliant idea is to let the hot air from the oven circulate around the roast, obviating the need to rotate the roast during cooking. If you are not looking forward to having to clean the oven rack, you can simply use a pan.
- You should gradually whisk in the beef juices in the pan until everything is properly combined. Cook, stirring regularly until the mixture boils and thickens. Reduce to medium-low heat and cook for 3 minutes, stirring regularly.
- Brown the pot roast in a Dutch oven as advised to cook it on the stove instead of in the oven. Cover with a lid and add the remaining ingredients. Reduce to low heat and continue to cook for 2 to 2½ hours, or until the roast is cooked through and tender.
- You can transfer the vegetables to a bowl, cover them with foil or transparent wrap, and return the roasting pan to the oven if the vegetables are done. Still, the meat has not achieved the appropriate temperature.
How To Cook a Rump Roast in Oven With Vegetables
Step 1
Preheat the oven to 375 degrees Fahrenheit. Then bring water to a boil in a big pot. Return to a boil after adding the rutabaga. Cook for two minutes. Drain the water completely.
Step 2
Place the beef roast in a shallow roasting pan that hasn’t been oiled. Surround the roast with rutabagas, cabbage, and onion. Drizzle olive oil over the roast and veggies, then season with salt, thyme, marjoram, and pepper.
Using nonstick cooking spray, you can coat a sheet of foil. Then tightly cover the pan with the sheet. Preheat oven to 375°F and bake for 1 hour.
Step 3
Remove the cover from the pan and insert a meat thermometer into the roast. Bake for another 30 to 45 minutes, uncovered, or until the roast is done to your liking (meat thermometer reads 145 to 165°F.) and the veggies are soft.
Place the roast and veggies on a serving dish after removing them from the pan. To remain warm, you can cover it.
Step 4
Combine broth and flour in a medium pot and whisk until smooth. Scrape up any brown parts from the roasting pan and add drippings. Toss in the mustard and the jelly. Cook, stirring regularly, over medium heat until the mixture boils and thickens.
You can now serve the gravy alongside the roast and vegetables.
Cooking Time
| Beef Cut | Oven Temperature | Weight in Pounds | Total Cooking Time | Internal Temperature |
| Rump Roast | 325°F | 3 to 4 | Medium Rare:
1-1/4 to 1-3/4 hours | 135°F |
The amount of time it takes depends on the size of your roast, the sort of oven you have, the number of vegetables you’re preparing, and a number of other things. Some will say 20 minutes each pound, while others will say 10 minutes per pound.
I recommend cooking the roast (for medium-rare meat) – roast the rump roast in the oven at 325 degrees Fahrenheit for about 28 to 33 minutes per pound, though the precise cooking time will vary depending on the shape and size of the roast.
After 45 minutes, start monitoring the meat, and then every 15 minutes.
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How To Cook a Rump Roast in Oven With Vegetables
Ingredients
- 12 small potatoes (quartered)
- 12 Brussels sprouts (cut in half)
- 3 small onions (coarsely chopped)
- 3 carrots (peeled & quartered)
- 6 garlic cloves (peeled)
- Olive oil
- Salt (to taste)
- Pepper (to taste)
- 3–4 pounds of rump roast
- 3 sprigs of fresh rosemary
Instructions
- Remove the rump roast from the refrigerator at least one hour before you intend to begin cooking it. You want the meat to be as near to room temperature as possible before cooking it.
- Preheat your oven to 450°F 15 minutes before you want to place the roast in the oven, then prepare your roasting vegetables by cutting them up, seasoning them with salt and pepper, and combining them in a large mixing bowl. Add some olive oil and whisk them together with a spoon or your hands, if you prefer.
- Take the roast out of the package. To avoid any unnecessary mess from the fluids, I recommend doing this over the sink.
- You can use paper towels to pat the rump roast dry and season generously with salt and pepper.
- Place the fatty side of the roast on a roasting pan large enough to handle the beef and vegetables.
- Insert a meat thermometer into the end of the roast, directly in the middle, and add the vegetables to the pan.
- Place fresh rosemary sprigs on and around the meat. To brown the meat, place the roasting pan on a lower shelf in the oven and roast at 450°F for 20 minutes.
- Reduce the heat to 300°F and continue to simmer until the meat is cooked to your liking and the vegetables are tender.
- Transfer the meat to a cutting board and return the vegetables to the oven if the meat is done but still the vegetables are not. While the roast rests for 5 to 10 minutes, loosely cover it with aluminum foil.
- Thinly slice the beef and serve with a plateful of roasted vegetables once the meat has rested and the vegetables are ready.
Watch this video recipe on how to cook a rump roast in the oven with vegetables.