Perfectly Tender Rump Roast with Savory Gravy
This delightful rump roast recipe, inspired by Marcelle Bienvenu from the New Orleans Times-Picayune, is a classic comfort food dish that brings warmth to any table. With its rich flavors from the slow-cooked beef and aromatic vegetables, it's ideal for family dinners or special occasions. The roast is cooked to perfection, yielding tender, juicy slices that are complemented by a luscious gravy made from the drippings. You can easily thicken the gravy with cornstarch or flour, as per your preference, for an extra indulgent touch.
8
Servings
N/A
Calories
8
Ingredients
Ingredients
rump roast
3-4 lbs (trimmed of excess fat)
salt
1 1/4 teaspoons (to taste)
black pepper
1/2 teaspoon (to taste)
olive oil
1 teaspoon (for browning)
onion
1 large (coarsely chopped)
beef broth
1/3 cup (or water)
parsley
1 tablespoon (chopped)
bay leaves
2 (whole)
Instructions
1
Preheat your oven to 325°F (163°C).
2
Season the rump roast generously with salt and pepper, ensuring all sides are evenly coated.
3
In an ovenproof Dutch oven, heat over high flame for about 3 minutes until hot.
4
Carefully add the olive oil to the pot and allow it to heat up for a minute.
5
Place the seasoned roast in the pot and sear it well, browning for approximately 4 minutes on each side until a rich brown crust forms.
6
Once browned, carefully remove the roast from the pot and set it aside on a plate.
7
Add the coarsely chopped onions to the pot, stirring to incorporate and scrape up any flavorful brown bits from the bottom.
8
Pour in the beef broth (or water), stirring to combine with the onions.
9
Return the roast to the pot and nestle it among the onions.
10
Sprinkle the chopped parsley and add the bay leaves around the roast.
11
Cover the pot with its lid to keep moisture in.
12
Place the covered pot in the preheated oven and cook for 30 minutes.
13
After 30 minutes, reduce the oven temperature to 300°F (149°C) and continue cooking for an additional 1.5 hours, or until the roast is fork-tender.
14
Once finished cooking, remove the pot from the oven, discard the bay leaves, and let the roast rest for a few minutes before slicing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a rump roast?
A rump roast is a cut of beef from the hindquarters of the cow, known for being flavorful and lean, making it ideal for slow-cooking methods like this one.
How many servings does this recipe make?
This recipe is designed to yield approximately 8 servings.
What temperature should the oven be preheated to?
The oven should be preheated to 325°F (163°C) for the initial stage of cooking.
How do I season the roast?
Season the rump roast generously with 1 1/4 teaspoons of salt and 1/2 teaspoon of black pepper, ensuring all sides are evenly coated.
What kind of pot should I use for this recipe?
An ovenproof Dutch oven is recommended for this recipe as it allows for both stove-top searing and oven roasting.
How long should I sear the roast?
Sear the roast for approximately 4 minutes on each side over high heat until a rich brown crust forms.
Do I need olive oil for browning?
Yes, use about 1 teaspoon of olive oil in the hot Dutch oven to help sear and brown the meat properly.
What should I do after searing the roast?
Once browned, carefully remove the roast from the pot and set it aside on a plate while you prepare the onions and liquid.
Why should I add onions to the pot?
Adding onions and stirring them helps to incorporate and scrape up the flavorful brown bits (fond) from the bottom of the pot.
Can I use water instead of beef broth?
Yes, if you do not have beef broth, you can use 1/3 cup of water as the liquid base.
What herbs are used in this recipe?
The recipe calls for 1 tablespoon of chopped parsley and 2 whole bay leaves.
Should I keep the pot covered while cooking?
Yes, cover the pot with its lid to keep moisture in and ensure the roast remains tender and juicy.
How long does the roast cook at 325°F?
The roast cooks for an initial period of 30 minutes at 325°F before the temperature is reduced.
At what temperature do I continue cooking after the first 30 minutes?
After the initial 30 minutes, reduce the oven temperature to 300°F (149°C).
How long is the total cooking time in the oven?
The total oven time is approximately 2 hours: 30 minutes at 325°F and an additional 1.5 hours at 300°F.
How do I know if the roast is done?
The roast is finished when it is fork-tender, meaning a fork can easily pierce and pull away the meat.
What should I do with the bay leaves before serving?
Discard the bay leaves after you remove the pot from the oven and before slicing the meat.
Why is it important to let the roast rest?
Letting the roast rest for a few minutes allows the juices to redistribute, resulting in more tender and flavorful slices.
How can I thicken the gravy?
You can easily thicken the gravy using cornstarch or flour mixed with a bit of water, then added to the drippings for an extra indulgent touch.
Who inspired this rump roast recipe?
This recipe was inspired by Marcelle Bienvenu, a well-known culinary figure from the New Orleans Times-Picayune.
Is this recipe suitable for special occasions?
Absolutely, its rich flavors and tender texture make it ideal for both family dinners and special occasions.
What size rump roast is needed?
You should use a rump roast weighing between 3 and 4 pounds for this recipe.
What should I do with the fat on the roast?
The recipe suggests trimming the roast of excess fat before you begin the seasoning and browning process.
How much salt is needed for this recipe?
The recipe calls for 1 1/4 teaspoons of salt, though you can adjust this amount to taste.
What if I don't have a Dutch oven?
You can use any heavy, oven-safe pot with a tight-fitting lid that is capable of being used on the stovetop for browning.
Can I use dried parsley instead of fresh?
Yes, though fresh parsley is preferred, you can substitute dried parsley; use about one-third the amount of fresh.
What can I serve with this rump roast?
This hearty meal pairs well with classic side dishes like mashed potatoes, roasted root vegetables, or a fresh garden salad.
How many ingredients are in this recipe?
There are 8 primary ingredients including the roast, seasoning, oil, and aromatics.
Is this recipe considered slow-cooked?
Yes, the method of roasting at lower temperatures for a longer duration classifies this as a slow-cooked dish.
What is the category of this recipe?
This recipe falls under the Roast Beef category and is often referred to as a pot roast.