Take your Sunday roast beef dinner to the next level with this delicious Rump Roast. It's a tender, flavorful and delicious main course for any occasion. This simple recipe can be grilled or roasted and is seasoned with our homemade beef rub.
Rump Roast
Roast beef is always a favorite for Sunday suppers and family dinners. I've made pot roast in the crock pot and roasted in the oven but my new favorite is on the grill!
We have smoked a couple of chuck roasts for Smoked Roast Beef Sandwiches and the Arby's copycat, Roast Beef and Cheddar Sandwiches and they are so delicious. The rump roast is much more tender and just perfect to slice and serve with your favorite Sunday side dishes.
Just take me to the recipe!
Scroll all the way down to the bottom for the printable recipe card, or just read on to get my helpful tips and tricks for cooking a delicious rump roast.
How to Make a Rump Roast:
- Pat roast beef dry with paper towels and season well on all sides with Beef Rub.
- Allow to rest at room temperature for one hour before roasting or grilling.
Grilling Instructions:
- Prepare grill to a 250- 300° fire.
- Place rump roast on grill over indirect heat and cook for about 1 - ½ hours for a 3-5 pound roast.
- Test internal temperature with a meat thermometer and remove from grill at about 140-145°.
- Cover roast loosely with foil and allow to rest for 10 minutes before slicing.
Oven Roasting Instructions:
- Add rump roast to a dutch oven or braising pan. Add 1 cup liquid (beef broth, coffee or water) and cover. Cook at 325° for 1- ½ hours or until internal temperature reaches 145°.
- Remove from pan and allow to rest 10 minutes before slicing.
We love serving this creamy Horseradish Sauce with our roast beef. It's super simple to make and is the perfect compliment to beef.
If you are planning a celebration or holiday meal, our easy Prime Rib recipe is a surefire hit.
Best Side Dishes for Roast Beef:
- Garlic Mashed Potatoes are incredibly creamy and flavorful. Fluffy mashed potatoes with an easy garlic butter.
- Skillet Mexican Street Corn is one of our most requested side dishes. All of the flavor of Mexican elotes without all of the mess.
- Fried Okra is the classic southern side dish with a crispy coating that makes it totally irresistible.
Recipes with Leftover Roast Beef:
- Roast Beef Sandwiches are always a hit but we also love this simple Cheesy Beef Rigatoni pasta bake. It's one of those delicious dishes that is so delicious, that no one will suspect that it's made from leftover roast beef!
- BBQ Roast Beef Wraps are a quick and easy lunch or light dinner. A slight twist on a sandwich. My kids love these!
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Rump Roast
Take your Sunday roast beef dinner to the next level with this delicious Rump Roast. It's a tender, flavorful and delicious main course for any occasion. This simple recipe can be grilled or roasted and is seasoned with our homemade beef rub.
Ingredients
- 4 pound beef rump roast
- 4 tablespoons brown sugar
- 2 tablespoons Mrs Dash Seasoning Blend
- 1 tablespoon smoked paprika
- 1 tablespoon granulated garlic
- 1 teaspoon Lawry's Season Salt
- 1 teaspoon coarse sea salt
Instructions
- Pat rump roast dry with paper towels and place on a rimmed baking sheet or cutting board.
- Mix the brown sugar, Mrs Dash, smoked paprika, garlic, Lawry's Season salt and sea salt together.
- Sprinkle beef rub over all sides and rub it into the meat.
- Cover and refrigerate overnight or allow to stand at room temperature 1 hour before cooking.
- To Grill: Prepare grill to a 250- 300° fire.
- Place roast over indirect heat and cook 1 - 1 ½ hours or until internal temperature reaches 140 - 145°.
- To Roast: Add roast to a dutch oven or braising pan with 1 cup liquid (beef broth, coffee or water). Cover and cook in a 325° oven for 1 ½ hours or until internal temperature reaches 145°.
- Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing.
Notes
Store leftover roast in an airtight container up to 4 days in the refrigerator.
Reheat slices of roast beef in a skillet coated with olive oil or butter over medium heat. Turn to warm from both sides.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 747Total Fat: 48gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 291mgSodium: 127mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 74g
Nutritional calculations are estimated and may not be accurate.
Laci Davis
It would have been nice to find the recipe The join add took care of that. I think with trying to find a recipe online has become more of a task than picking up a cook book.I remember the days you could type in a title for a recipe and hit enter and Bam! it was there. Not any more to get to the recipe you have to go scroll dozen pages. Thanks but no thanks
Milisa
Hi Laci,
There is a jump to recipe button at the very top of the page, in the left hand corner. That will take you straight to the recipe without having to scroll.
~ Milisa
James H
Yes the jump worked well for me thank u
Maria
Hush! You sound stupid! You did so much typing only to say “thanks but no thanks” (you’re so lame)
Sonya
If I don’t have a Dutch oven or braising pan, what can I use instead? Thank you.
Milisa
Hi Sonya,
Any baking pan or iron skillet will work.
~ Milisa
Lou Mango
Hi Milisa,
Some of the negative comments ALL have one thing in common. Too lazy to do a bit of research or ask a question. Complaining it soooo easy. i will be 80 yrs young next month and I need inputs from ALL experts.
One minute more experience than me qualifies you as an expert in my book.
Milisa
Hi Lou,
You are so right, complaining is easy. Thanks for stopping by and appreciate your perspective.
~ Milisa
JUDY
I always look for the "Jump to Recipe" note. However, it's one I really want, I'll scroll until I find it. After all, it is free. Thank you for your generosity.
Milisa
Thanks Judy, that is seriously appreciated!!
~ Milisa
Pam
Run to the Dollar Store and buy a disposable aluminum pan. Simply place it on a cookie sheet. Voila! A roaster you can throw away!
Joe Flynn
Delish for 4.29lb beef . Put it on rotisserie over charcoal with cherrie wood . My guests were impressed. We all loved it. Plan to do it again soon.
Milisa
Hi Joe,
I am so glad y'all enjoyed it!
~ Milisa
Detractor
Wow holy shit this is a terrible recipe. You talk for a half an hour to tell us that the two ingredients are beef and rib AND YOU DON'T EVEN HAVE A RUB RECIPE
Milisa
The link to the beef rub is updated.
Kerri
You should probably learn to read. The rub recipe is highlighted. You’re so rude.
Ann Pierce
I need a simple recipe for cooking a 2.37 lb rump roast
Do I brown it first and do I cook it low and slow in oven or not
I know it's simple but Ihave never cooked on and do I add water
Milisa
Hi Ann,
You can follow these same instructions and cook in your oven. Allow 30 minutes per pound cooking time. If you are looking for more of a traditional pot roast, try this recipe: https://www.missinthekitchen.com/crock-pot-roast-with-caramelized-onions/
~ Milisa
Kristin
Thanks for this recipe- I’m trying this weekend. Got a question about step 3. If I refrigerate overnight do I still need to let it come to room temperature an hour before cooking?
Thank you.
Milisa
Hi Kristin,
I would go ahead and set it out an hour before cooking, it will help it to cook evenly. I hope you enjoy it!
~ Milisa
Jessy
Hi I have a question about grilling the roast. Does it go directly on the grates or in a pan? I can’t wait to try this since my power is out (yay wild fires and wind storms not!) so I have to bbq everything.
Alice
Found your recipe today and made the Rump Roast tonight. It was delicious, juicey, tender and moist. One of the best Rump Roast I have eaten!!! Was a little more complicated than I expected, but it was well worth it! I will be back for more recipes and I will definitely tell my family and friends to check out your web site.
Milisa
Hi Alice,
So glad you enjoyed the roast, it's my favorite way to cook it. Appreciate you taking the time to stop by and really happy that you will spread the word about my site.
~ Milisa
Na C
I made this rump roast for lunch today in my Dutch oven. Before putting the roast in the oven, I seared the meat on all sides with vegi oil in the Dutch oven to get a nice crust, then I transferred the pot into a 400 degree oven for 1 hour. After the hour, I lowered the temp to 325 and added chicken stock half way up the roast and a miriproux and potatoes. When the time was up, I let the roast sit while I made a gravy with the drippings. I took 1/2 cup of water and a 1 tbls of cornstarch and added it to the gravy in the pan and brought it to a boil.
mary zimmermann
This makes the best gravy ever!
UmMa
Did you sear the roast before adding the rub or after?
Milisa
Hi UmMa,
I put the rub on before cooking. I hope it helps.
~ Milisa
Stubbz
Was a good roast recipe, We had ours with carrots and it turned out very good
Milisa
So glad you enjoyed it. Thanks for stopping by.
~ Milisa
Heather
Love this recipe and living on a cattle farm, I am enjoying this rump roast (the only way I'll prepare it now) and many other recipes you have. I love the rub, the horseradish sauce, cheese sauce etc. So good!! Thank you so much.
Milisa
Hi Heather,
You have totally made my day. So glad you are enjoying the recipes and I really appreciate you taking the time to let me know.
~ Milisa