Savory Rump Roast

4 reviews, 4.5 star(s). 75% would make again

Ready in 2 hours 10 minutes

Use USDA choice or Angus beef for this recipe, if possible.


3 pounds Rump roast; (or 3 lbs)
1/2 teaspoon Meat tenderizer
3 tablespoons Kitchen bouquet
2/3 cup Water
1 tablespoon Basil leaves
1 tablespoon Parsley
1 tablespoon Lipton Onion Soup Mix
1/2 teaspoon Garlic

Original recipe makes 10 Servings



Preheat oven to 350 degrees. Place the rump roast in a 9 x 13 baking dish, fat side down and pour the water over the top of the roast. Sprinkle with tenderizer and pierce the meat with a fork at 1/2 inch intervals. Drizzle the Kitchen Bouquet over the meat and sprinkle the top of the roast with the remaining seasonings.

Stick a meat thermometer in the thickest part of the roast half way through and bake for an hour and a half to two hours depending on the size of the roast and desired doneness. Remove from oven and let the roast "rest" for 10 minutes. Carve across the grain to achieve maximum tenderness. Baste the slices of meat with the drippings, if desired.

To make gravy from the drippings, mix equal parts of juice with flour and brown in a saucepan over low heat, stirring constantly. Add Swanson's beef broth gradually until desired consistancy is reached. Season to taste with salt and pepper.

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Calories Per Serving: 265 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

This was the best roast recipe recipe I recipe I have recipe I have ever made!!! This will be a regular meal at our house. Thank you!
jillianh 1y ago

randyadair 2y ago

Wonderful and easy! Thanks for posting!
Goudenvissen 6y ago

Never read a recipe for meat that said fat side down. Is this correct? Always though the purpose of fat was to baste it's self.
monkey1 7y ago

[I posted this recipe.]
Beachbumette 9y ago

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