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Why You’ll Love My Recipe

I don’t know who needs to hear this, but a rump roast doesn’t have to be dry and tough! Sear it, tuck it into a Dutch oven with mushrooms, onions, carrots and potatoes, and let the oven do the work. You get a tender roast, the veggies and a rich gravy all from one pot, and almost all of the cooking time is hands-off.

Want to try a different cut? My Herb & Garlic Bottom Round Roast is a simple three-ingredient roast beef, and my Herb and Garlic Stuffed Eye of Round Roast gets a buttery herb crust with garlic tucked right into the meat.

Reader Review

This was wonderful. Very flavorful and the meat was nice and tender but wasn’t falling apart. The whole family liked it so I will be making it again.

– Shawn

Karlynn’s Recipe Notes

Skill Level: This is an easy recipe. If you can brown a piece of meat and chop some veggies, you’ve got this!
Total Time: About 20 minutes of prep, then roughly 1 ½ hours in the oven for a 3-pound roast. Most of that is hands-off time.
Variations: Swap the mushrooms for celery, use baby potatoes, or add parsnips with the carrots. Watching your salt? Use a no-salt-added broth. Prefer the slow cooker? Brown the roast and sauté the veggies first, then let it all cook low and slow for about 7 hours, or try my Classic 3 Ingredient Slow Cooker Pot Roast.
Tools For This Recipe: You’ll need a large Dutch oven with a lid, tongs, a whisk and a meat thermometer.

Two plates of sliced rump roast with carrots, potatoes and gravy, next to a pot of roast and sliced white bread.

What You’ll Need for Ingredients

Rump Roast: A rump roast is the triangle-shaped tip cut from the rump end of the outside round, which is where it gets its name. It’s a lean, budget-friendly cut, so a good sear and a covered pot in a low oven are what keep it tender. I use a 3-pound roast. Karlynn’s Tip: Pat it really dry with paper towels before seasoning so it browns instead of steams.

Mushrooms, Onion & Garlic: Whole white mushrooms, a big white onion and six smashed garlic cloves cook down in the roast drippings and build the flavour base for your gravy.

Ingredients for rump roast: a raw rump roast, mushrooms, sliced onion, garlic, beef broth, onion soup mix, carrots, potatoes, oil, cornstarch and salt and pepper.

Beef Broth & Onion Soup Mix: Two cups of beef broth plus one packet of dry onion soup mix is the retro shortcut that seasons the whole pot. Karlynn’s Tip: The soup mix is salty, so go easy on the salt when you season the roast if you’re using regular broth.

Carrots & Potatoes: Four medium carrots and four medium potatoes, cut into big chunks. The bigger the pieces, the less mushy they get during the long cook.

For The Gravy: A simple cornstarch and cold water slurry thickens the pan drippings into gravy. Here’s How to Make a Cornstarch Slurry if you’ve never made one.

How To Make Rump Roast

This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.

A browned rump roast in a teal Dutch oven, with bowls of mushrooms, potatoes, onion, garlic and beef broth around it.

Sautéed mushrooms and onions in beef broth with onion soup mix in a Dutch oven.

Preheat the oven to 325°F. Pat the roast dry and season it with salt and pepper.
Heat the oil in a large Dutch oven and brown the roast on all sides. Set it on a plate.
Sauté the mushrooms and onions for 5 to 6 minutes, then add the garlic for 4 more minutes.
Slowly pour in the broth, scraping up the browned bits, and stir in the onion soup mix.
Put the roast back in the middle of the pot and tuck the carrots and potatoes around it.
Cover and cook for about 1 ½ hours (30 minutes per pound), until the roast reaches the temperature you like.
Move the roast and veggies to a warm platter under foil, then whisk the cornstarch slurry into the drippings on the stove until thickened.
Slice the roast and serve it with the veggies and gravy.

Karlynn’s Tips and Tricks for the Perfect Rump Roast

How Long To Cook a Rump Roast: Plan on 30 minutes per pound at 325°F, so about 1 ½ hours for a 3-pound roast. A meat thermometer is your best friend here: 135°F for medium rare, 145°F for medium and 150°F for medium well.
Big Roast? Add the Veggies Later: If your roast will be in the oven for more than about 3 hours, add the carrots and potatoes after the first hour so they don’t turn into a soggy mess.
Don’t Skip the Sear: Browning the roast and sautéing the onions and mushrooms is where all the flavour comes from. Skip it and you’ll definitely taste the difference!

Storage Instructions

Refrigerator: Store leftover roast and veggies in an airtight container in the fridge for 3 to 4 days, with the gravy in its own container. Following USDA guidelines, don’t leave it sitting out at room temperature for more than 2 hours.

Freezer: Freeze sliced roast in the gravy for up to 3 months. The potatoes get grainy once frozen, so eat those first! Thaw overnight in the fridge and reheat gently.

Leftovers: Got extra roast? Swap it in for the prime rib in my Leftover Prime Rib Hash Skillet for an easy next-day breakfast or dinner.

More Delicious Roast Beef Recipes

Love a cozy roast dinner? Try one of these next:

My Cross Rib Roast is cooked low and slow with roasted veggies and a from-scratch beef gravy.
The French classic Pot Au Feu turns a rump or chuck roast into a hearty, comforting stew.
Braised Beef Cheeks get fall-apart tender in a rich red wine and beef broth sauce.

And there you have it, folks! A tender, cozy rump roast dinner with the veggies and gravy all made in one pot.

Give this recipe a try and leave a comment below to let me know: what’s your favourite side to serve with a Sunday roast?

Happy Cooking!

Karlynn

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