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Easy Baked Rump Roast with Rich Gravy and vegetables

Easy Baked Rump Roast with Rich Gravy and Vegetables

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 generous portions

Equipment

  • Dutch oven or large oven-safe pot with lid Essential for searing and oven-baking the roast in the same pot. Cast iron or enameled cast iron works beautifully.
  • Tongs For turning the roast while searing.
  • Cutting board and sharp knife For chopping vegetables and slicing the cooked meat.
  • Whisk For combining the gravy slurry.
  • Optional slow cooker If you want to adapt this for rump roast crock pot recipes slow cooker style, a 6-quart crock pot will do the trick.

Ingredients
  

For the roast and gravy

  • 3 to 4 lb beef rump roast boneless preferred for easier slicing
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons olive oil
  • 2 cups beef broth low sodium
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cornstarch + 2 tablespoons water for slurry

Vegetables

  • 4 large carrots peeled and cut into thick chunks
  • 3 parsnips peeled and cut similarly to carrots (optional, but adds subtle sweetness)
  • 2 yellow onions quartered
  • 3 cloves garlic smashed
  • 4 medium Yukon gold potatoes halved
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions
 

Preheat and prep

  1. Start by preheating your oven to 300°F (150°C). While it’s warming up, pat your beef rump roast dry with paper towels. This helps it brown better.

Season the roast

  1. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and smoked paprika. Rub this mixture all over the roast, pressing it in firmly.

Sear the beef

  1. Heat the olive oil in your Dutch oven over medium-high heat. Once shimmering, add the roast and sear for 3–4 minutes per side until nicely browned. Don’t rush this step—it builds the flavor base.

Layer the flavor

  1. Remove the roast temporarily and add onions, garlic, and tomato paste to the pot. Sauté for about 2 minutes to soften. Then pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom.

Assemble the pot

  1. Place the roast back in the pot. Tuck carrots, parsnips, potatoes, and herbs around the meat. The liquid should come halfway up the side of the roast—add more broth if needed.

Bake low and slow

  1. Cover the Dutch oven and place it in your preheated oven. Bake for about 3 hours, until the roast is fork-tender and the vegetables are fully cooked. If you’re exploring pot roast ideas for a weekend meal, this method delivers melt-in-your-mouth results.

Make the gravy

  1. Once done, remove the roast and veggies and tent them with foil. Skim excess fat from the liquid, then bring the pot to a simmer on the stovetop. Whisk together the cornstarch and water, and stir into the pot to thicken. Simmer 5–7 minutes until the gravy is luscious and glossy.

Slice and serve

  1. Slice the rump roast against the grain, serve with vegetables, and pour that rich gravy generously over everything.