Rump Roast Recipe

Name: Rump Roast Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb.) boneless beef round rump roast; 1/4 teaspoon salt; 1/8 teaspoon dry marjoram, crushed; 1/8 teaspoon dry thyme, crushed; Dash pepper; 8 med. potatoes, peeled and halved; 8 med. carrots, cut up; 1/4 c. all-purpose flour; 1 tbsp. snipped parsley; 3/4 teaspoon salt; Dash pepper; Dash dry marjoram, crushed; Dash dry thyme, crushed

Servings: persons

1 (4 lb.) boneless beef round rump roast
1/4 teaspoon salt
1/8 teaspoon dry marjoram, crushed
1/8 teaspoon dry thyme, crushed
Dash pepper
8 med. potatoes, peeled and halved
8 med. carrots, cut up
1/4 c. all-purpose flour
1 tbsp. snipped parsley
3/4 teaspoon salt
Dash pepper
Dash dry marjoram, crushed
Dash dry thyme, crushed

1
Place meat, fat side up, on rack in shallow roasting pan.
2
Combine the 1/4 tsp.
3
salt, the 1/8 tsp.
4
marjoram, the 1/8 tsp.
5
thyme, and the dash pepper; rub into meat.
6
Insert meat thermometer.
7
Roast, uncovered, in 325 degree oven about 2 1/2 hrs or possibly till meat thermometer registers 150 to 170 degrees.
8
Meanwhile, in separate saucepans cook potatoes and carrots in boiling, salted water 15 min; drain.
9
About 45 min before roast is done, place vegetables in drippings around roast, turning to coat.
10
When done, transfer meat and vegetables to serving platter; keep hot.
11
Sprinkle vegetables with additional snipped parsley, if you like.
12
Pour meat juices and fat into large measuring c..
13
Skim off fat, reserving 3 Tbsp.. Add in water to juices to make 2 c. liquid; set aside.
14
Return reserved fat to pan.
15
Stir in flour; cook and stir over low heat till blended.
16
Remove pan from heat.
17
Add in meat juices to pan all at once; blend.
18
Stir in snipped parsley, the 3/4 tsp.
19
salt, dash pepper, dash marjoram, and dash thyme.
20
Cook and stir till thickened and bubbly.
21
Simmer 2 to 3 min more.
22
Pass gravy with the roast and vegetables.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (4 lb.) boneless beef round rump roast, 1/4 teaspoon salt, 1/8 teaspoon dry marjoram, crushed, 1/8 teaspoon dry thyme, crushed, and more.

Yes, Rump Roast Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!