Rump Roast with Winter Vegetables
Introduction
A rump roast is a whole piece of beef rump seared for colour, roasted hot to a rosy medium rare, rested and then carved thinly across the grain.
This version roasts a grass fed beef rump over a tray of pumpkin, carrots, parsnips and red onion, so the vegetables soak up the beefy juices as they caramelise.
Rump is a lean, full-flavoured cut that rewards a hot oven and a proper rest. Finished with a quick red wine jus built from the pan, it serves six generously and carves beautifully for a winter Sunday dinner.
Our AMG whole grass-fed rump comes as a single piece of about 6kg, so cut a 1.5kg roast for this recipe and portion the rest into steaks.
Ingredients
For 6 servings
- 1.5kg grass fed beef rump roast
- 3 tbsp olive oil
- 4 garlic clovescrushed
- 2 tbsp fresh rosemarychopped
- 1 tbsp Dijon mustard
- Salt and freshly ground pepperto season
- 800g pumpkincut into wedges
- 4 carrotshalved lengthways
- 3 parsnipsquartered
- 2 red onionscut into wedges
- 1 bulb garlichalved across
- 2 sprigs thyme
- 1 cup red wine
- 300ml beef stock
- 1 tbsp plain flourfor the jus
Utensils
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- Large ovenproof pan or roasting tray
- Chopping board
- Sharp knife
- Meat thermometer
- Tongs
- Aluminium foil
- Small saucepan or use the pan for the jus
Cooking Steps
Bring the beef to room temperature
Take the rump out of the fridge 45 minutes before cooking and pat it dry. Mix the crushed garlic, rosemary, Dijon and 1 tbsp olive oil into a paste and rub it all over the beef. Season generously with salt and pepper. Preheat the oven to 200°C.
Sear for colour
Heat 1 tbsp oil in a large ovenproof pan or roasting tray over high heat. Sear the rump on all sides until deeply browned, about 2 minutes per side. This crust is where most of the flavour lives.
Prepare the vegetables
Toss the pumpkin, carrots, parsnips, red onion and halved garlic bulb with the remaining 1 tbsp oil, the thyme, and a good pinch of salt and pepper.
Roast
Sit the seared rump on top of the vegetables, or beside them on a large tray. Roast at 200°C for 15 minutes, then lower to 180°C and roast for a further 45 to 55 minutes, until the internal temperature reads 55 to 58°C for medium rare. Turn the vegetables once during cooking.
Rest the beef
Transfer the rump to a board, cover loosely with foil and rest for 15 minutes. The temperature will climb a few degrees as it rests, and the juices settle back into the meat. Keep the vegetables warm.
Make the red wine jus
Place the roasting pan over medium heat, stir in the flour, then pour in the red wine and scrape up the browned bits. Simmer for 2 minutes, add the stock and reduce for 5 to 6 minutes until glossy. Season to taste and strain if you prefer it smooth.
Carve and serve
Carve the rump against the grain into thin slices. Serve over the roasted winter vegetables with the red wine jus spooned across the top.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How long do you cook a rump roast per kilo? +
As a guide, roast a beef rump for 15 minutes at 200C, then about 30 to 35 minutes per kilo at 180C for medium rare, so a 1.5kg rump roast takes roughly 60 to 70 minutes in total. Thickness changes the timing, so trust a meat thermometer, pull the roast at 55 to 58C for medium rare and rest it before carving.
Is rump roast a good roast? +
Yes. Rump is one of the best value roasting cuts, with a deep beefy flavour and a lean, firm texture. It is at its most tender when roasted hot to medium rare, rested well and carved thinly across the grain. Because it carries little marbling, cooking it past medium tends to leave it dry and chewy.
Does rump roast get more tender the longer you cook it? +
Not in the oven. Rump is a lean cut with little connective tissue, so roasting it for longer simply pushes it past medium and squeezes out moisture. For a tender rump roast, cook to temperature, pull it at 55 to 58C for medium rare and rest it. Long, slow braising suits collagen-rich cuts such as blade or chuck instead.
Should I sear a rump roast before roasting? +
Yes. Searing the rump in a hot pan before it goes in the oven builds a deep, savoury crust through the Maillard reaction and adds a lot of flavour. Brown all sides for about two minutes each, then roast. It also gives the red wine jus its rich colour from the browned bits left in the pan.
What temperature should a rump roast be for medium rare? +
Pull a rump roast from the oven at 55 to 58C, measured in the thickest part, for medium rare. It keeps rising 3 to 5C while it rests, finishing around 60 to 63C. Use a meat thermometer and avoid any fat for an accurate reading. The Food Safety Information Council recommends at least 63C with a 3 minute rest for whole cuts.
Can I use rostbiff for this rump roast? +
Yes. Rostbiff is the centre of the rump with the fat-capped rump cap removed, so it is leaner, neater and easier to carve than a whole rump. Roast it the same way, searing first and pulling it at 55 to 58C for medium rare, but start checking the temperature earlier, because a trimmed piece with no cap can cook faster.
How do I keep the vegetables from going soggy? +
Cut the vegetables into even, chunky pieces, give them room on the tray, and avoid crowding so they roast rather than steam. Turning them once halfway through helps them colour evenly. If the beef finishes first, lift it out to rest and push the vegetables back into a hot oven to crisp up.
