Beef Rump Roast

Chef Brainy
What Started it all:
beef rump roast

Note: This recipe is intended for those who appreciate bold flavors and have a fondness for a good cut of beef. It requires attention to detail and adherence to the specified cooking times for the best results.


  • 3 pounds beef rump roast
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • Salt and pepper, to taste


  1. Preheat the oven to 375°F (190°C).
  2. In a small bowl, combine minced garlic, olive oil, dried rosemary, and dried thyme. Mix well.
  3. Place the beef rump roast in a baking dish. Rub the garlic and herb mixture all over the roast, ensuring it is evenly coated.
  4. Season with salt and pepper to taste.
  5. Cover the baking dish with aluminum foil and let it marinate in the refrigerator for at least 1 hour, or overnight for better flavor absorption.
  6. Remove the baking dish from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.
  7. Place the baking dish in the preheated oven and roast for approximately 1 hour, or until the internal temperature of the roast reaches 135°F (57°C) for medium-rare, or your desired level of doneness.
  8. During cooking, baste the roast occasionally with the juices in the baking dish to keep it moist and flavorful.
  9. Once cooked, remove the roast from the oven and tent it with aluminum foil. Let it rest for at least 15 minutes before slicing.
  10. Slice the beef rump roast against the grain for maximum tenderness.
  11. Serve hot and enjoy!

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