This delicious rump roast recipe is tender and juicy, coated in a delicious blend of brown sugar and Worcestershire sauce, seasoned with salt, pepper, and freshly crushed garlic. It’s the perfect recipe for any occasion or holiday, and the ideal main course for beef lovers.
Oven baked rump roast recipe is delicious, wonderful, and not complicated at all. Simply rub the meat with spices, leave it at room temperature for an hour to cook evenly, then roast it. Start by preheating the oven to a high temperature to retain the flavor, then reduce the heat to finish cooking. If you’re looking for tender and flavorful roast beef, perfect for the holidays or any occasion, this delicious classic recipe is sure to please.
Ingredients
Yield: 8 Servings
- Rump Roast – 4 lb
- Olive Oil, extra virgin – 1 tablespoon
- Worcestershire sauce – 1/4 cup
- Brown Sugar – 3 tablespoons
- Garlic, pressed – 2 cloves
- Salt – 1 teaspoon
- Black Pepper – 1/2 teaspoon
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Step-by-Step Instructions
Step 1: Take the roast meat out of the refrigerator and remove its packaging at least an hour before putting it in the oven.
Step 2: Combine the brown sugar, Worcestershire sauce, garlic, black pepper, and salt in a small bowl. Set this mixture aside temporarily.
Step 3: Brush the entire roasted meat with olive oil.
Step 4: Rub the Worcestershire sauce mix all over the roast. Then let the roast rest at room temperature for a full hour — Tip: Letting the meat come to room temperature helps it cook evenly.
Step 5: Heat your oven to 425 degrees (F).
Step 6: Place the roast directly on the middle oven rack, fat side up. Place a roasting pan directly on the bottom rack to catch all the drippings (delicious juices).
Step 7: Bake in a 425-degree (F) oven for 15 minutes. Then reduce the heat to 325 degrees (F) for the remainder of the cooking time.
Step 8: Cook for 15 minutes per pound. For a 4-pound roast, you’ll need about an hour and a half total (that’s an additional hour and 15 minutes at 325 degrees), while a 5-pound roast needs about an hour and 45 minutes (an additional hour and 30 minutes at 325 degrees).
Step 9: Insert a meat thermometer to check for doneness. Cook the meat until its internal temperature reaches 145°F (63°C) for medium doneness — Tip: The temperature will continue to rise slightly after removing it from the oven.
Step 10: Let the cooked roast rest for 15 minutes before slicing it thinly with a sharp knife. Reserve any juices in the collection bowl if you wish to serve the roast with gravy.
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Why You’ll Love this Recipe
If you’re a beef lover, this Oven baked rump roast recipe is comparable to what you’d find at a fine restaurant buffet and makes a wonderful, unforgettable meal for your guests! The brown sugar and garlic create a sweet and slightly salty crust that’s simply irresistible. It’s perfect for a cozy family dinner on a Sunday. Lovely served with thinly sliced ribeye alongside creamy mashed potatoes and roasted carrots.
I’d love to hear your thoughts on the Oven Baked Rump Roast Recipe! Share your comments below and tell me about the side dishes you served with it.
Oven Baked Rump Roast Recipe
This Oven Baked Rump Roast Recipe, characterized by its tenderness and deliciousness, is the perfect meal for the weekends. A simple brown sugar and garlic marinade gives it a delicious crust. It's an easy to prepare main meal that your whole family will love!
Ingredients
- 4 lb Rump Roast
- 1 tablespoon Olive Oil, extra virgin
- 1/4 cup Worcestershire sauce
- 3 tablespoons Brown Sugar
- 2 cloves Garlic, pressed
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Take the roast out of the fridge and unwrap it at least 1 hour before you plan to put it in the oven.
- Mix the Worcestershire sauce, brown sugar, garlic, salt, and black pepper in a small bowl. Set this aside.
- Brush the entire roasted meat with olive oil.
- Rub the Worcestershire sauce mixture over the entire roast. Allow the beef to rest at room temperature for the full hour.
- Heat your oven to 425 degrees (F).
- Place the roast directly on the middle oven rack with the fatty side up. Place a roasting pan on the rack right below it to catch the drippings (delicious juices).
- Bake in a 425-degree (F) oven for 15 minutes. Then reduce the heat to 325 degrees (F) for the remainder of the cooking time.
- Cook for 15 minutes per pound. For a 4-pound roast, you’ll need about 1H and a half total (that’s an additional hour and 15 minutes at 325 degrees), while a 5-pound roast needs about 1H and 45 minutes (an additional hour and 30 minutes at 325 degrees).
- Insert a meat thermometer to check for doneness. Cook the meat until its internal temperature reaches 145°F (63°C) for medium doneness — Tip: The temperature will continue to rise slightly after removing it from the oven.
- Let the cooked roast rest for 15 minutes before slicing it thinly with a sharp knife. Reserve any juices in the collection bowl if you wish to serve the roast with gravy.
Notes
- Allowing the meat to come to room temperature before baking and letting it rest afterwards is the secret to a juicy roast.
- Storage – Store leftover roast in an airtight container or tightly wrapped in foil in the refrigerator for up to 4 days. You can also freeze it for up to 3 months for the best quality
Nutrition Information
Yield
8Serving Size
1Amount Per ServingCalories 526Total Fat 28gSaturated Fat 10gUnsaturated Fat 18gCholesterol 194mgSodium 430mgCarbohydrates 7gFiber 0gSugar 6gProtein 60g