This easy recipe for juicy oven rump roast is a simple way to make a flavorful roast in the oven! Grab a roast, your favorite seasonings, roasting pan, broth and meat thermometer and you’re all set for a great dinner. I would consider this a beginner friendly recipe- no searing involved or anything!
I used to only make roasts in the crockpot or instapot up until lately- I learned the ‘art’ of cooking them in the oven. I LOVE it at a medium well temperature perfect on its own or on a sandwich. Growing up, my mom made pot roast very dry – we smothered them in gravy- I think back then folks were afraid to cook things at a more “rare” temp so it was normal for dry roasts! Now, times have changed a bit and we’ve learned more about safe temps of meat—it’s great to be able to enjoy a nice, juicy, pot roast!
Why you will love this rump roast recipe
- No searing necessary – we cook at a high temp first, and then low- so there isn’t a need to sear it. Time saver and one less dish to wash!
- Beginner Friendly – as long as you can watch a meat thermometer and follow instructions–it is a fairly easy recipe to follow.
- Flavorful seasoning – the seasoning provides amazing flavor.
Ingredients for oven rump roast
- Rump Roast – a rump roast is a lean cut of beef and is known to be flavorful and sometimes tougher cut. It is boneless. We used a 2 lb roast in this recipe, but measurements and cooking times can be adjusted for larger roasts too.
- Our French Creek rump roasts are a flavorful option. They are dry aged 21 days before being processed into cuts. This helps create a more flavorful, tender, cut. Typically, meat found at most grocery stores is not dry-aged. We have a variety of roasts and sizes available for local pick up or delivery.
- Seasoning- this recipe calls for our farmers blend seasoning. You can also create your own rub, or use another favorite mixture. A simple salt and pepper spice rub works fine too.
- Beef Broth- beef broth is added to the roasting pan in the middle of cooking- this will help keep the roast from drying out.
Meat Thermometer: this is one of the most important tools in this recipe. You truly need the thermometer to ensure the roast does not get overcooked. Over cooked roast = dry roast.
How to make a juicy rump roast
- thaw your roast and let it set at room temperature for about 30 minutes prior to baking. This will help the roast cook more evenly.
- Preheat your oven to 450 degrees and add your spice rub to the roast.
- Once ready to bake, add the roast to you roasting pan and bake at 450 F for 20 minutes.
- Remove from the oven, add beef broth to the bottom of the roasting pan, and turn the temp down to 275 F.
- Add your roast back to the oven and cook for an APPROXIMATE 50-75 minutes. This is for a 2 lb roast. 40-50 minutes for a rare roast, 60 minutes or longer for a medium roast. This WILL vary. Check your meat temp and if your roast is larger or smaller, that will make the cook time different. Thickness will also make a difference.
- Once reached your preferred internal temp, let rest about 10 minutes and then cut against the grain. Enjoy! **see cooking time graph below to help determine how long you might bake for.
How to store leftover roast
In Refrigerator: store in airtight container for up to 4 days. Warm in microwave. I try to add a tablespoon or 2 of broth to the roast before warming in microwave to help prevent it from drying out.
Freezer: let roast cool and add to freezer safe container. I wrap the slices of roast in saran wrap (2 pieces of roast per wrap) to help prevent freezer burn. Just thaw and warm in microwave. Use within 3 months for best quality.
Rump Roast FAQs
These cuts come from different parts of the cow. A chuck roast is more marbled, comes from shoulder area, and is cooked best in a slow cooker for shredding.A rump roast is a leaner cut of beef that is great for slicing thin. It comes from the rear end of the cow (hence the name “rump”).
a meat thermometer is your best friend. Be sure to not overcook or you’ll end up with a dry roast.
don’t leave out the beef broth to help with moisture!
“low and slow” is how to get a nice, tender, rump roast! The longer it cooks, the more the connective tissue that makes meat tough breaks down. BUT cook it on low- because if it overcooks it will get dry.
you do not have to sear it for this recipe, but if you want to- go for it! It does help lock in moisture and flavor. Just 2-3 minutes on each side does the trick.
Rump Roast Cooking Times Chart
These are approximate. It WILL vary on thickness of your roast, size, how your oven temps.
All Sizes: first bake in oven for 20 minutes at 475 F, then lower to temps and times below.
| Roast Size | Oven Temp | Doneness | Appx Internal Temp | Appx Time | Rest Time |
| 2 lbs | 275 F | Rare | 125-130 F | 40-50 min | 10 min |
| 2 lbs | 275 F | Medium | 145 F | 60-70 min | 10 min |
| 3 lbs | 275 F | Rare | 125-130 F | 55-65 min | 10 min |
| 3 lbs | 275 F | Medium | 145 F | 75-85 min | 10 min |
More Roast Recipes
Try our instapot roast recipe – this is great for meal prep and shredded beef.
Smoked sirloin tip roast is a perfect summertime recipe.
An excellent cut of roast is tri-tip. It is very tender. If you can find a tri-tip at your local store, try our oven roasted tri tip recipe!
Another comforting meal you might like is our crockpot beef stew.
here is a slow cooker rump roast recipe, if you want to try it that way.
What pairs well with roast beef?
- Red Wine pairs excellent with any beef.
- Our creamy crockpot corn recipe is a great side dish.
- Try mashed potatoes, cheesy potatoes, roasted veggies or green bean casserole.
- Mac and Cheese with Velveeta is a great family friendly side dish. Or our corn and macaroni cheese recipe.
- Chocolate chip cookie bars would be a simple dessert.
- Greek yogurt broccoli salad for a lighter side.
FOLLOW ALONG FOR MORE RECIPES
Please comment, rate or give us a ‘follow’ if you enjoy this recipe! Follow Recipes from French Creek on Instagram, Pinterest or Facebook for more ideas!
want more beef recipes? Try this easy Mongolian beef with a skirt or flank steak!
I hope you enjoy this easy rump roast recipe! -Bobbi Jo
Juicy Oven Baked Rump Roast (no searing!)
Equipment
- measuring utensils
Ingredients
- 2 -2.5 lb rump roast thawed
- 1-2 tbsp farmers blend spice rub or a simple salt/pepper/rosemary/garlic mixture, other similar seasoning.
- 2 cups beef broth
Instructions
- Preheat oven to 450 F. Set out rump roast on counter to bring to room temperature for about 30 minutes. This helps the roast cook more evenly.2 -2.5 lb rump roast
- Rub the roast with your preferred spice rub. I use our farmers blend seasoning, which is a mix of salt, pepper, rosemary, thyme, red pepper flakes, onion and garlic. A simple salt and pepper rub works, too. You can slit the top of the roast, and rub the spices in-for more flavor.1-2 tbsp farmers blend spice rub
- Add your roast to the roasting pan. And bake in oven for 20 minutes at 450 F.
- After 20 minutes, remove from oven and add 2 cups beef broth to the bottom of your roasting pan. This helps prevent the roast from getting dry. Lower the oven temp down to 275 F and put roast back in oven. Bake at 275 F until you've reached your desired internal temp For a 2 lb roast, this will take 40-70 minutes. Around 20 minutes per lb for a rare roast – for medium, it will take closer to 70 minutes. See graph inside blog post for more help determining your cook time- just be sure to check temperature as times WILL vary!Keep in mind the roast will usually to cook/raise in temp a bit after it is out of the oven. Remove from oven appx 5 degrees below your desired temp.2 cups beef broth
- Really keep an eye on the internal temp of this roast. If you overcook it, it won't be as juicy- and that is the best part! Your meat thermometer will be your best friend in this recipe. Make sure you temp the meat in a thick area of the roast.
- Once baked to your preferred temp, remove from oven and let rest 10 minutes before cutting against the grain, into slices. Enjoy with a side of roasted veggies or cheesy potatoes for the perfect comfort meal!
Video
Notes
Nutrition
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I made this tonight, and it turned out so well. I was afraid to use a pan without a cover for fear the roast would be dry, but it certainly was not. My roast was almost 3 pounds so after 75 minutes, which was the lower of the recommended time I kept adding 10 more minutes and checking it with my thermometer until it reached 145 degrees. Everybody enjoyed it. It was so easy that I will use this recipe many more times.
I am glad to hear that it was a hit at your dinner table, Joycelyn!
An easy-to-follow roast recipe. It turns out so juicy, and is a great sandwich the next day for leftovers!