Easy Rump Roast Recipe with Rich Gravy and Seasoning
Try this easy rump roast recipe with rich gravy and learn how to make it tender in your slow cooker or Dutch oven for a delicious family meal.
Equipment
- Slow cooker, Dutch oven, roasting pan, cutting board, chef knife, measuring spoons, measuring cups, mixing bowl, meat thermometer, whisk, saucepan
Ingredients
- 3 to 4 lb rump roast
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 large yellow onion chopped
- 3 carrots chopped
- 2 celery stalks chopped
- 2 cups beef stock or bone broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried porcini mushroom powder optional
- 2 tablespoons high-heat cooking oil
- For the Gravy
- Pan drippings from the roast
- 2 tablespoons flour or gluten-free flour blend
- 1 cup beef stock
- Salt and pepper to taste
Instructions
- Pat the rump roast dry and trim excess fat, leaving a thin layer for flavor.
- Mix salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Rub the seasoning mixture over the entire roast.
- Let the roast rest for 30–45 minutes.
- Heat oil and sear the roast on all sides until browned.
- Place onions, carrots, and celery in the slow cooker or Dutch oven.
- Add beef stock, Worcestershire sauce, tomato paste, and mushroom powder.
- Place the roast on top of the vegetables.
- Cook on low for 8–10 hours (or in a Dutch oven at 300°F / 150°C until tender).
- Remove the roast and let it rest for 15–20 minutes before slicing.
- Collect drippings and prepare gravy by whisking in flour and stock until thickened.
- Slice against the grain and serve with gravy.
Notes
Notes
- Low and slow cooking produces the most tender results.
- USDA Choice grade beef provides better marbling and flavor.
- Letting the roast rest before slicing helps retain juices.
- Slice against the grain for maximum tenderness.
Nutrition (Approximate per Serving)
- Calories: 450 kcal
- Protein: 42 g
- Carbohydrates: 8 g
- Fat: 27 g
- Saturated Fat: 10 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 780 mg
- Cholesterol: 120 mg
