Ingredients
Scale
- 3–4 lb beef rump roast
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp black pepper (freshly ground)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 3 garlic cloves (minced)
- 1 large onion (sliced)
- 3 medium carrots (cut in chunks)
- 3 celery stalks (cut in chunks)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
Instructions
- Preheat your oven to 325°F (163°C). Remove the roast from the refrigerator 30 minutes before cooking to take the chill off. Pat the surface completely dry with paper towels — this is critical for a proper sear. Mix your dry spices together and rub the entire surface of the meat generously.
- Sear for a Flavor Crust: Heat 2 tablespoons of olive oil in a heavy Dutch oven or oven-safe pot over medium-high heat until shimmering. Sear the roast for 3–4 minutes per side until a deep brown crust forms on all sides. Don’t rush this — that crust means flavor. Remove and set aside.
- Sauté Aromatics: In the same pot, add onion, carrots, and celery. Sauté for 3–4 minutes until slightly softened. Add minced garlic and tomato paste, stirring for 1 minute until fragrant. This builds a deeply savory aromatic base for your braise.
- Add Liquid & Deglaze: Pour in 2 cups of beef broth and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the pot — these are pure flavor gold. Bring to a simmer, then nestle the roast on top of the vegetables with the fat cap facing up.
- Slow Roast in the Oven: Cover the Dutch oven tightly with a lid or heavy-duty foil. Place in the preheated oven and roast for 3 to 4 hours. The total cooking time depends on the size of your roast — figure approximately 50–60 minutes per pound. The internal temperature should reach 195–205°F for maximum tenderness.
- Rest Before Serving: Once the roast reaches temperature, remove it from the oven and let it rest — still covered — for at least 20 minutes before slicing. Resting allows the juices to redistribute throughout the meat. Slicing too early causes those flavorful juices to run out onto the cutting board instead of staying in each bite.
- Make the Pan Gravy: Transfer the roast to a cutting board. Strain the remaining liquid through a fine mesh sieve, then simmer it in a saucepan over medium heat. Whisk in 2 tablespoons of cornstarch mixed with cold water and stir until thickened. Season with salt and pepper to taste. This rich, silky gravy is the finishing touch that ties everything together.
- Prep Time: 15
- Cook Time: 180
- Category: Dinner
- Cuisine: American