Entrée: United States – Classic Rump Roast with Gravy

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 10 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 lb (1.8 kg) rump roast
Salt and black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large onion, sliced
4 cups (960 ml) beef stock
1 tbsp (15 ml) Worcestershire sauce
1 tsp (5 ml) garlic powder
1 tsp (5 ml) dried thyme
3 tbsp (24 g) all-purpose flour

Show original ingredient measurements

4 lb (1.8 kg) rump roast
Salt and black pepper, to taste
2 tbsp (30 ml) vegetable oil
1 large onion, sliced
4 cups (960 ml) beef stock
1 tbsp (15 ml) Worcestershire sauce
1 tsp garlic powder
1 tsp dried thyme
3 tbsp (24 g) all-purpose flour

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Prepare and Sear the Roast:** Preheat your oven to 325°F (160°C). Season the rump roast with salt and pepper. Heat the vegetable oil in a large oven-safe pot or roasting pan over medium heat. Sear the roast on all sides until well-browned.

2. **Add Ingredients and Roast:** Remove the roast and sauté the sliced onion in the same pan until soft. Place the roast back in the pan, add the beef stock, Worcestershire sauce, garlic powder, and thyme. Bring to a simmer.

3. **Roast in the Oven:** Cover the pan and transfer it to the preheated oven. Roast for 3 to 3.5 hours or until the meat is tender.

4. **Make the Gravy:** Once done, remove the roast from the pan and let it rest. Skim off any excess fat from the pan drippings. Place the pan on the stove over medium heat. Whisk the flour with 1/4 cup (60 ml) of water to make a slurry, then stir it into the pan drippings. Cook and stir until the gravy thickens. Adjust seasoning with salt and pepper if needed.

5. **Serve:** Slice the rump roast and serve with the homemade gravy.

1. **Prepare and Sear the Roast:** Preheat your oven to 325°F (160°C). Season the rump roast with salt and pepper. Heat the vegetable oil in a large oven-safe pot or roasting pan over medium heat. Sear the roast on all sides until well-browned.

2. **Add Ingredients and Roast:** Remove the roast and sauté the sliced onion in the same pan until soft. Place the roast back in the pan, add the beef stock, Worcestershire sauce, garlic powder, and thyme. Bring to a simmer.

3. **Roast in the Oven:** Cover the pan and transfer it to the preheated oven. Roast for 3 to 3.5 hours or until the meat is tender.

4. **Make the Gravy:** Once done, remove the roast from the pan and let it rest. Skim off any excess fat from the pan drippings. Place the pan on the stove over medium heat. Whisk the flour with 1/4 cup of water to make a slurry, then stir it into the pan drippings. Cook and stir until the gravy thickens. Adjust seasoning with salt and pepper if needed.

5. **Serve:** Slice the rump roast and serve with the homemade gravy.