Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 1

Serve this traditional-style roast for company, or try our slow-cooked chuck roast variation for a delicious down-home dinner. Freeze any leftovers in the flavorful gravy to enjoy when there's no time to cook.

Recipe by Southern Living May 2008

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Recipe Summary

prep:
20 mins
bake:
1 hr 10 mins
stand:
10 mins
total:
1 hr 40 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°. Line a 13- x 9-inch pan with heavy-duty aluminum foil, and coat with cooking spray.

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  • Combine minced garlic and next 5 ingredients in a small bowl. Rub garlic mixture over rump roast. Place roast in prepared pan.

  • Bake at 325° for 1 hour and 10 minutes or until a meat thermometer inserted in thickest portion registers 145° (medium rare). Let stand 10 minutes.

  • Meanwhile, prepare jasmine rice according to package directions. Cut roast into slices; serve with hot cooked rice and Tomato Gravy.

  • Herbed Chuck Roast: Prepare recipe as directed in Step Substitute 1 (2-lb.) boneless chuck roast, trimmed, for rump roast; combine rosemary and next 4 ingredients. Rub over roast. Cook roast in a large nonstick skillet over medium heat 5 minutes on each side or until browned. Place in prepared pan. Rub minced garlic over top of roast. Add 3/4 cup beef broth to pan. Bake, covered, at 350° for 2 hours and 10 minutes or until fork-tender. Let stand 10 minutes. Proceed with recipe as directed in Step

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