Rump Roast

Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.

Other cuts that you can use for this recipe:

Bottom Round Roast

For best results use Certified Angus Beef^® brand

Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Serves 8-10

Cuisine: American

Category: Roasts, Old-School Classics

Bottom round roast cooked with herb roasted root vegetables then reverse seared for maximum flavor. Make this easy comforting meal to deliciously satisfy your family.

Prep Time

20 mins

Other Time

15 mins

Cook Time

2 hrs 15 mins

Total Time

2 hrs 50 mins

Ingredients:

1 (4 1/2-pound)Certified Angus Beef^® bottom round or rump roast
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons fresh minced parsley
2 teaspoons fresh minced rosemary
2 teaspoons fresh minced sage leaves
2 teaspoons fresh minced thyme
2 teaspoons granulated onion
1/3 cup olive oil
2 parsnips, peeled and cut into 1-inch pieces
6 red potatoes, cut into sixths
4 carrots, peeled and cut into 1-inch pieces
1 large onion, peeled and cut into 1-inch pieces
Roasting pan

Instructions:

Preheat oven to 225°F.
Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat bottom round roast with half of the herbed oil.
Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.
Slice roast thinly against the grain and serve with roasted root vegetables.