Savory Herb-Crusted Rump Roast
Indulge in the rich flavors of our Savory Herb-Crusted Rump Roast, a perfect centerpiece for your gatherings or a delightful Sunday dinner. This recipe combines tender, juicy beef with a tantalizing herb crust that features the aromatic notes of garlic, dried herbs, and a hint of tang from Dijon mustard and lemon juice. Easily prepared, this roast elevates any meal with its succulent taste and perfectly paired homemade gravy. Serve it alongside roasted vegetables or creamy mashed potatoes for an unforgettable feast, and enjoy the satisfaction of a home-cooked masterpiece that will impress family and friends alike.
10
Servings
300
Calories
15
Ingredients
Ingredients
Boneless Rump Roast
4 1/2-5 lbs (trimmed of excess fat)
Garlic
2 cloves (minced)
Dijon Mustard
2 tablespoons
Lemon Juice
2 tablespoons (freshly squeezed)
Olive Oil
2 tablespoons
Worcestershire Sauce
2 tablespoons
Dried Parsley Flakes
1 tablespoon
Dried Basil
1 teaspoon
Salt
2 teaspoons
Black Pepper
1 teaspoon
Dried Tarragon
1/2 teaspoon
Dried Thyme
1/2 teaspoon
Water
2 1/3 cups (divided)
Beef Bouillon Granules
2 teaspoons
Flour
1/4-1/3 cup
Instructions
1
Preheat your oven to 325°F (165°C).
2
Place the boneless rump roast in a large, ungreased roasting pan with the fat side facing up.
3
In a small bowl, mix together the minced garlic, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce until well combined.
4
Pour the marinade mixture over the roast, making sure to coat it evenly on all sides.
5
In another bowl, combine the dried parsley, basil, salt, pepper, tarragon, and thyme. Mix well, then rub this herb mixture generously over the surface of the roast.
6
Transfer the roast to the preheated oven and bake uncovered for 1 3/4 to 2 1/4 hours, or until the internal temperature reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
7
Once done, remove the roast from the oven and place it on a warm serving platter. Cover loosely with foil and allow it to rest for 10-15 minutes to let the juices redistribute.
8
While the roast is resting, add 2 cups of water and the beef bouillon granules to the pan drippings in the roasting pan. Stir to combine and bring to a boil over medium heat.
9
In a small bowl, combine the flour with 1/3 cup of cold water. Stir until smooth, then gradually add this mixture to the boiling pan drippings, stirring constantly until the gravy thickens and becomes bubbly.
10
Slice the roast against the grain and serve with the homemade gravy.
Nutrition Information
22g
Fat
15g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Herb-Crusted Rump Roast?
It is a tender beef roast prepared with a flavorful herb crust of garlic, Dijon mustard, and dried herbs, served with homemade gravy.
What cut of beef is used in this recipe?
The recipe calls for a 4 1/2 to 5 lb boneless rump roast, trimmed of excess fat.
What is the recommended oven temperature?
The oven should be preheated to 325°F (165°C).
How should the roast be positioned in the roasting pan?
The roast should be placed in a large, ungreased roasting pan with the fat side facing up.
What ingredients are in the marinade?
The marinade consists of minced garlic, Dijon mustard, lemon juice, olive oil, and Worcestershire sauce.
Which dried herbs are used for the crust?
The crust uses dried parsley flakes, dried basil, dried tarragon, and dried thyme.
How long does the rump roast need to bake?
It should bake uncovered for 1 3/4 to 2 1/4 hours.
What is the internal temperature for a medium-rare roast?
The internal temperature should reach 135°F for medium-rare.
What is the internal temperature for a medium roast?
The internal temperature should reach 145°F for medium doneness.
Why should the roast rest after cooking?
Resting allows the juices to redistribute throughout the meat for a more succulent taste.
How long should the roast rest?
It should rest for 10-15 minutes covered loosely with foil.
How do you make the gravy base?
Add 2 cups of water and beef bouillon granules to the pan drippings and bring to a boil.
How do you thicken the homemade gravy?
Whisk 1/4 to 1/3 cup of flour with 1/3 cup of cold water until smooth, then stir into the boiling drippings.
How should the roast be sliced?
The roast should be sliced against the grain for maximum tenderness.
What are the nutritional values per serving?
Each serving contains approximately 300 calories, 22g of fat, 15g of carbohydrates, and 20g of protein.
How many servings does this recipe provide?
This recipe is designed to provide 10 servings.
Is the roasting pan greased?
No, the recipe specifies using an ungreased roasting pan.
What type of mustard is recommended?
The recipe specifically calls for Dijon mustard.
Can I use fresh lemon juice?
Yes, the recipe suggests 2 tablespoons of freshly squeezed lemon juice.
What seasonings are in the herb rub?
The rub includes salt, black pepper, and various dried herbs.
What kind of oil is used in the marinade?
Two tablespoons of olive oil are used in the marinade mixture.
Is the roast cooked covered or uncovered?
The roast is baked uncovered to help form the herb crust.
What is the first step of the recipe?
The first step is to preheat your oven to 325°F (165°C).
How much garlic is required?
The recipe requires 2 cloves of minced garlic.
What is the purpose of beef bouillon granules?
They are used to enhance the flavor of the gravy made from pan drippings.
What are suggested side dishes?
It is recommended to serve this roast with roasted vegetables or creamy mashed potatoes.
How much flour is needed for the gravy?
You will need between 1/4 and 1/3 cup of flour depending on desired thickness.
Is this recipe suitable for holidays?
Yes, it is noted as a perfect centerpiece for gatherings, Sunday dinners, and holiday meals.
What provides the aromatic notes in the crust?
The aromatic notes come from the combination of garlic and dried herbs like tarragon and thyme.
What liquid is used to mix with flour for the gravy?
The flour is mixed with 1/3 cup of cold water before being added to the boiling pan drippings.