Pioneer Woman Rump Roast Recipe
The Pioneer Woman Rump Roast Recipe transforms this tough cut of meat into a succulent centerpiece that's perfect for family dinners or special gatherings.
Equipment
- Large roasting pan
- Meat thermometer
- Aluminum foil
- Carving knife
- Cutting board
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 3 lbs rump roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 4 cloves garlic minced
- 1 onion sliced
- 2 carrots peeled and chopped
- 2 stalks celery chopped
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 325°F (163°C).
- Rub the rump roast with olive oil, salt, and pepper.
- In a large roasting pan, sear the roast on all sides over medium-high heat until golden brown.
- Remove the roast and add garlic, onion, carrots, and celery to the pan, cooking until softened.
- Place the roast back in the pan, adding beef broth, Worcestershire sauce, rosemary, and thyme.
- Cover with aluminum foil and roast in the oven for about 2.5 to 3 hours, or until the meat is tender.
- Remove from the oven and let rest for 15 minutes before carving.
Notes
- Ensure the roast is at room temperature before cooking to promote even cooking.
- Searing the meat before roasting helps lock in flavors.
- Use a meat thermometer to check doneness; aim for an internal temperature of 145°F (63°C) for medium-rare.
- Allow the roast to rest before carving to keep the juices in.
- Use the pan drippings to make a delicious gravy as an accompaniment.