With my sister-in-law in town, I wanted to make a comforting meal that could feed everyone in the family. There are five adults (and our 7-month old baby). What better way to feed everyone than with a nice, delicious roast? Rump roasts are always on sale at my local grocery store, and a 3-pounder can feed 6 people.
Rump roasts, also called a bottom round roast, are a lean and cheap cut of beef. They can be tougher than the more expensive cuts, but when you roast them at a low temperature for a long time in the oven, they end up being very tender and juicy.
I’ve always loved cooking and eating roasts. It takes a little bit of time and patience, but the end results are always amazing. As my brother in law commented during dinner, roast beef is just the classic American food. It’s warm, comforting, and very filling. We all wanted to take a nap after dinner.
I paired my rump roast beef with potatoes cooked in the Instant Pot and mixed vegetables. An absolutely delicious meal the entire family can enjoy!
Classic Roast Beef Recipe (Slow Cooked Rump Roast)
For the Roast Beef
3 lbs of Rump Roast
- 6 cloves of garlic, sliced in half
- Salt and pepper
- Garlic powder
- 2 tablespoon of olive oil
For the Gravy
- Fat drippings from the cooked roast
- 1 tablespoon of unsalted butter
- 1 tablespoon of all-purpose flour
- 2 cups of beef broth
- Remove the roast from the oven. Using the tip of a knife, insert the cloves of garlic all over the rump roast.
- Season generously with salt, pepper, and garlic powder. You can also use any of your favorite dried herbs and spices. Let sit at room temperature for one hour before cooking. (This helps it cook more evenly).
- Preheat the oven to 225 degrees. Meanwhile, over high heat, add olive oil to a cast iron pan or dutch oven. When the oil is very hot, sear the rump roast on all sides until it’s brown.
- Cook the roast at 225 degrees for 2 to 2.5 hours or until a meat thermometer reads 140°F to 150°F. Remove from oven and let it rest for 30 minutes before cutting.
- Meanwhile, make the gravy. Using the pan drippings from the roast, melt butter over medium heat and stir into the fat drippings.
- When the butter is melted, whisk in the flour. Stir to combine.
- Add the beef broth and continue to stir until the gravy is thickened. Add salt and pepper to taste.
- Thinly slice the beef roast against the grain. Pour the gravy over the rump roast.
- Serve with your favorite sides. Happy eating!