Enjoy a delicious and tender rump roast for your next dinner plans. This roast is very versatile, you can oven roast, grill or braai, seasoned with our meat rub and served with a red wine sauce. All that's left is a glass of red wine because beef and red wine is the perfect match.
How To Make Rump Roast
Please remember that you can at any time in all my recipes scroll down to the recipe card and miss all the tips and suggestions. Let's make some beef roast.
Take it out the fridge an hour before cooking. Pat the roast dry and rub it generously with your favorite meat rub. We used our Smell and Taste Italian meat rub.
Oven Baked Rump Roast
Preheat the oven and prepare your roast sitting it in a roasting pan. You can leave the roast standing at room temperature until the oven is hot enough.
Set the oven on 160°C and stand your roast over the rack of the tray if it has one. If your pan doesn't have a rack these are your options:
- Use a mix of veggies like 1 onion, celery, and carrots to create a base for your roast to sit on. You can use these veggies to make a gravy after if you perhaps don't drink wine and wont be using this wine gravy.
- Use squashed foil pieces to elevate the roast.
Roast until the internal temperature reads 65 °C for a medium and 70 °C for medium to well done.
Optional but always wonderful is getting a few garlic cloves and rosemary into any slits you can find in the roast.
Here's my tip - Once the meat is ready to go into the oven, drizzle some olive oil over the top or blobs of butter everywhere, and I mean everywhere. You will get crazy delicious juices from this pan which can be used for drizzling over the meat. That mean you can skip on the gravy should you prefer.
More Roast Recipes?
For more meat roast recipes for your festive table or weekend Sunday lunches try these:
You have got to love the holidays and all the delicious food everywhere!
Don't forget that when you take this rump roast out the oven, make sure to let it rest for 15 to 20 minutes. Tent in some foil while it rests to preserve the moist and juicy flavors that are happening while it's resting.
The red wine sauce is the easiest most beautiful robust sauce to go with beef!
Rump Roast Serving Suggestions
Served here with the same carrots and onions that were used in the tray for roasting because this time we again skipped on the gravy. When the meat is so tender and juicy and simply doesn't stop giving juices, sometimes I prefer to skip on the gravy.
Serve with your favorite Sides
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Rump Roast With A Red Wine Sauce
- 1.2 to 1.5 kg rump roast
- 3 to 4 tbsps beef rub
- ¼ cup olive oil
- carrots and onions for roasting and as a bed for the roast if using. See notes below.
- 2 to 3 cloves of garlic, peeled and left whole
- fresh rosemary
Red Wine Sauce
- 90 grams butter
- 2 garlic, minced
- fresh rosemary
- ½ cup red wine
- 1 tablespoon tomato paste
- water, dash
- salt & pepper, pinch
- zest of an orange
- Dry the rump roast using a pat dry method with clean kitchen cloths (towels).
- Cover the rump generously with the Smell and Taste meat rub. Top, sides and all around. If you need more mix, simply add the rub into the oil. Let it stand for an hour and half way through, preheat the oven to 160°C.
- Place the tray on the middle rack in the preheated oven and roast for 1 hour 20 to 30 minutes approximately or until the internal temperature reaches 65 °C for medium and 70 °C for medium to well done.Please check the roast before you think it's done and pull it out on the desired temperature realizing that it will continue cooking another 3 to 4 °C while it's resting in those 15 to 20 minutes.
- Cover the roast with foil as in "tent like fashion" and let it rest 15 to 20 minutes before slicing into it. My suggestion is 20 minutes.
Red Wine Sauce
- Melt the butter in a non stick pan and cook the garlic making sure it doesn't burn!
- Add the wine, tomato paste and rosemary and mix.
- Add the a dash of water, seasoning, orange zest and let it simmer on medium high for about 2 minutes.
- Drain through a sift/colander/strainer and discard the bits.