5.0 from 3 votes
Rump Roast
How to cook a tender rump roast with vegetables. A delicious and easy recipe that the whole family will love.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Servings: 8
Calories: 355 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- one pound rump roast
- salt and pepper
- 2 tablespoons vegetable oil
- 8 ounces whole white mushrooms cleaned
- one large white onion peeled then sliced
- 6 garlic cloves peeled then smashed flat
- 2 cups beef broth
- one ounce package onion soup mix
- 4 medium carrots cut into large chunks
- 4 medium potatoes peeled and sliced in half
Cornstarch Slurry
- 3 tablespoons cornstarch
- 1/3 cup cold water
Instructions
- Preheat your oven to 325°F.
- Pat the roast dry with paper towels then season with salt and pepper. Heat the oil in the bottom of a large Dutch oven over medium-high heat.
- Place the seasoned roast in the pan and brown the roast on all sides. Remove and place on a plate.
- If needed, add more oil, then sauté the mushrooms and onions for 5-6 minutes to release some of their moisture. Add in the garlic and sauté for another 4 minutes.
- Slowly pour in the broth, scraping any browned bits off of the bottom of the pot. Stir in the onion soup mix.
- Place the roast back into the middle of the Dutch oven, then add in the carrots and potatoes, placing around the roast.
- Cover and cook for approximately 1 1/2 hours (30 minutes per pound). Bring the internal temperature to 135°F (for medium rare meat), 145°F (for medium meat), or 150°F (for medium well).
- Transfer the roast, carrots, and potatoes to a warm platter and lightly cover with aluminum foil to keep warm. Heat the drippings on the stove top in the Dutch oven.
- Combine cornstarch and cold water until smooth. Whisk into the drippings and cook until thickened.
- To serve, slice the meat, and serve it with the vegetables and gravy.
Cup of Yum
Notes
- When cooking a roast for a long time, the larger you cut your vegetables the less mushy they will be!
- The cooking time will vary depending on the thickness of the roast, etc.
Nutrition Information
Calories
355kcal
(18%)
Carbohydrates
7g
(2%)
Protein
52g
(104%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
141mg
(47%)
Sodium
373mg
(16%)
Potassium
1003mg
(29%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
5096IU
(102%)
Vitamin C
3mg
(3%)
Calcium
62mg
(6%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 355
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 7g | 2% |
| Protein | 52g | 104% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 141mg | 47% |
| Sodium | 373mg | 16% |
| Potassium | 1003mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 5096IU | 102% |
| Vitamin C | 3mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.