Garlic Crusted Beef Rump Roast
Introduction
Rump roast is a lean cut from the rear leg, known for its deep, rich beef flavour. Cooked with a hot start and a low, slow finish, it stays tender and juicy while keeping that bold, beefy taste, and a garlic and herb crust gives it a savoury, aromatic edge.
This is a simple, reliable roast for family dinners or meal prep with a good grass fed rump. Slice it thin for roast beef sandwiches, serve it with seasonal vegetables, or enjoy it warm straight from the oven.
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Also Featured in This Recipe
Ingredients
For 6 servings
- 1.5-2kgbeef rump roastat room temperature
- 6 clovesgarlicminced, for the crust
- 2 tbspbeef tallowsoftened, for the crust
- 1 tbspsea salt
- 2 tspblack peppercracked
- 2 tsprosemary or thymechopped, for the crust
Utensils
6 items to gather · Tap to tick off
- Roasting tray
- Meat thermometer
- Small bowl
- Carving knife
- Chopping board
- Aluminium foil
Cooking Steps
Make the garlic crust
Mix the minced garlic, softened tallow, salt, pepper, and chopped herbs into a paste.
Season
Pat the rump dry, then rub the garlic crust all over the roast.
Sear
Brown the roast on all sides in a hot pan, or in a 220°C oven for 15 minutes, to set the crust.
Slow roast
Lower the oven to 150°C and roast until the centre reaches 52 to 54°C for medium rare, usually 1 to 1.5 hours depending on size. Use a meat thermometer.
Rest
Rest the roast loosely tented for 15 to 20 minutes. It climbs to a juicy 56 to 58°C.
Carve
Carve thinly against the grain and serve.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
How do you cook a rump roast so it stays tender? +
Cook a rump roast hot to set a crust, then low and slow to a medium rare centre, and rest it well. Rump is lean, so overcooking dries it out. Pull at 52 to 54°C, rest for 15 to 20 minutes, and slice thinly against the grain to keep every piece tender.
What temperature should a rump roast be cooked to? +
Pull a rump roast at 52 to 54°C for medium rare, since it climbs to 56 to 58°C while resting. Rump is best kept pink, as it firms up past medium. A meat thermometer in the centre of the roast is the only reliable way to judge doneness on a large cut.
How long does it take to roast a rump? +
A 1.5 to 2kg rump roast takes around 1 to 1.5 hours at 150°C to reach medium rare, after an initial high heat sear, plus a 15 to 20 minute rest. Size and shape change the timing, so cook to internal temperature rather than the clock.
How do you make a garlic crust for beef? +
Mix minced garlic with softened tallow or butter, salt, pepper, and chopped herbs into a paste, then rub it over the roast before cooking. Searing sets the crust and caramelises the garlic, building a savoury, aromatic layer over the beef as it roasts.
Can you use rump roast for roast beef sandwiches? +
Yes, rump roast is ideal for roast beef sandwiches. Cook it to medium rare, chill it, then slice it very thinly against the grain. The lean meat and bold flavour suit cold sandwiches well, and slicing thin across the grain keeps it tender and easy to eat.
