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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

Sliced Rump Roast on a platter with toasted baguette

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! 

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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. 

Why You Will Love this Rump Roast Recipe

  • Flavorful and Delicious: While a slow cooker pot roast turns out tender, it can be stringy and lacking in flavor. Grilling or oven roasting the roast results in the best flavor and texture in less time. 
  • Family Favorite Meal: Sunday pot roast recipes make the best family dinner and this tender rump roast recipe is delicious enough for special occasions or holiday dinners. 
  • Great Way to Feed a Crowd: Tender roast beef served with mashed potatoes and delicious gravy is the best comfort food dinner that will feed a large family.

Ingredients for the Best Rump Roast

  • Beef Roast: Rump Roast, Sirloin Tip Roast, Eye of Round Roast 
  • Brown Sugar
  • Mrs Dash Seasoning Blend or your favorite all purpose seasoning blend
  • Smoked Paprika
  • Granulated Garlic
  • Lawry’s Season Salt
  • Coarse Sea Salt or Kosher Salt
  • Beef Broth if oven roasting.

How to Make a Rump Roast

Dry Rubbed Rump Roast on a blue sheet pan
  1. Pat roast beef dry with paper towels.
  2. Mix brown sugar with Mrs Dash, smoked paprika, garlic, season salt and salt.
  3.  Rub brown sugar mixture over all sides of the roast.
  4. Allow to rest at room temperature for 30 minutes to one hour before roasting or grilling. Rump Roast on Grill over fire

Grilling Instructions

  1. Place roast on grill over indirect heat and cook for about 1 – 1/2 hours for a 3-5 pound roast. 
  2. Test internal temperature with a meat thermometer and remove from grill at about 140-145°.
  3. Cover roast loosely with foil and allow to rest for10 minutes.
  4. Place on a cutting board and slice thin with a sharp knife.  

Oven Roasting Instructions for Pot Roast

  1. Add seasoned roast to a dutch oven or roasting pan. Add 1 cup of beef broth, coffee or water, and cover with a lid or aluminum foil. 
  2. Cook at 325° for 1- 1/2 hours or until internal temperature of the meat reaches 145°. 
  3. 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. 

Rump Roast sliced on a cutting board

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. 
Platter with grilled roast beef, end sliced

More Delicious Roast Beef Recipes

  • If you are planning a celebration or holiday meal, our Prime Rib is a great recipe and so simple to make. 
  • Grilled Chuck Roast is a delicious recipe that can be made a head and sliced thin for delicious roast beef sandwiches or makes a great Sunday supper.
  • Garlic Butter Beef Tenderloin is another juicy roast beef recipe that is a great option for entertaining guests or holiday dinner parties.
Dry rubbed roast beef grilled, sliced on a platter

Add this delicious rump roast recipe to your dinner menu this week for a meal the entire family will love. 

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest.

Sliced Roast Beef on a platter with slices of toasted baguette
Rump roast on a plate with toasted bread.
Print Recipe
4.49 from 150 votes

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. 
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Beef
Cuisine: American
Keyword: dry rubbed roast, grilled beef roast, pot roast, roast beef, tender rump roast
Servings: 8 Servings
Calories: 747kcal
Author: Milisa


  • 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


  • 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 1/2 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 1/2 hours or until internal temperature reaches 145°.
  • Cover roast loosely with foil. Allow roast to rest 10 minutes before slicing.


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.


Serving: 1g | Calories: 747kcal | Protein: 74g | Fat: 48g | Saturated Fat: 19g | Polyunsaturated Fat: 22g | Cholesterol: 291mg | Sodium: 127mg


  1. 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

    1. 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

    1. 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.

        1. 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.

      1. 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!

    2. 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.

  2. 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

  3. 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

    1. 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.

  4. 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.

  5. 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.

    1. 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

    2. Hi Jessy. Did you ever get a reply to yr question? My query is similar – no power but will use a Weber Braai (Barbeque) for Rump Roll. Caro

  6. 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.

  7. 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.

    1. 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

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