COLORFUL
Tender, juicy oven-baked beef rump roast coated in a delicious brown sugar Worcestershire spice rub with fresh crushed garlic, salt, and pepper. The perfect main course for beef lovers.
If you are looking for a flavorful, tender beef roast that is perfect for the holidays or any time of year, this classic recipe will not disappoint. This recipe calls for brown sugar, fresh crushed garlic, Worcestershire sauce, and salt and pepper to be rubbed into a 3-4 pound rump roast for some seriously decadent beef!
One of the best things about winter is that you can make delicious, hearty meals in your oven and heat your house at the same time, too! This is, hands down, one of my favorite recipes to cook during this time of year. When I tell you that it is a perfectly tender rump roast, I am not exaggerating. It’s so easy to make; the oven pretty much does all the work for you!
Why You’ll Love This Oven Baked Rump Roast Recipe
- It’s tender, juicy, and has an amazing beef flavor!
- The brown sugar Worcestershire spice rub is delicious!
- It’s perfect for the holidays or any time of year.
Equipment Needed To Make This Beef Rump Roast
- Small bowl
- Roasting pan
- Meat thermometer
- Cutting board
- Sharp knife
Ingredients For Your Tender Brown Sugar & Worcestershire Rump Roast
- Beef Rump Roast
Spice Rub/Marinade:
- Olive oil – Fresh Extra Virgin Olive Oil is my favorite to use for this recipe
- Worcestershire sauce
- Brown sugar – Light or Dark works just fine
- Garlic cloves – You can press the garlic yourself or use already minced garlic from a jar
- Salt – I used sea salt for my roast but table salt works perfectly
- Black pepper – Coarse or ground
How To Make A Tender Beef Rump Roast In The Oven
Step 1: Prep Your Beef Roast
- Take the roast out of the fridge and unwrap it at least 1 hour before you plan to put it in the oven. We will be adding the topping right away. We want to allow it to rest with the marinade on it and come to room temperature so that it cooks more evenly.
- Mix the worcestershire sauce, brown sugar, garlic, salt and black pepper in a small bowl. Set this aside.
- Rub the roast with olive oil.
- Rub the worcestershire sauce mixture over the entire roast.
- Allow the beef roast to rest at room temperature for the full hour.
Step 2: Cooking Your Rump Roast In The Oven
- Heat oven to 425 degrees Fahrenheit.
- Place roast directly on the middle oven rack, fatty side up. Place a roasting pan on the rack below to catch the drippings.
- Cook in a 425 degree oven for 15 minutes. Then reduce the heat to 325 degrees for the remaining cook time.
- Cook for about 15 minutes per pound. A 3 pound roast will need about 1 hour total (45 minutes more at 325 degrees) and a 4 pound roast will need about 1.5 hours total (1 hour, 15 minutes more at 325 degrees). However, the thickness of the roast will influence the cook time. So check the temperature of the roast when you are nearing the end of the expected time.
Step 3: Serving Your Beef Roast
- Insert a meat thermometer to check for doneness. Cook until the internal temperature reaches 145 degrees Fahrenheit for a roast done medium. (130 degrees is for rare meat, 155 is well done meat – keep in mind that well-done meat may be more tough) Remember that the temperature will continue to rise slightly after you remove the roast from the oven.
- If you have any liquid on the bottom of the pan, save it if you’d like to serve the roast au jus.
- Place the roast beef on a cutting board. Cover it with aluminum foil.
- To have the juiciest pot roast, allow the cooked roast to rest for 15 minutes before carving into thin slices with a sharp knife.
What to Serve/Pair with Your Rump Roast
If you’re looking for a complete comfort meal pair your beef roast with a big heaping pile of mashed potatoes and gravy, Velveeta broccoli casserole, some fluffy, buttery yeast rolls and finish it off with pecan pie brownies!
Popular Substitutions & Additions
- If you want to add a little more tang to your spice rub, dry mustard powder can be added. You’ll want to use about a tablespoon, or if you want to add a little more sweetness, dark brown sugar is the way to go.
- Try adding sliced onions, potatoes, carrots, parsnips, turnips, or other root veggies if you like adding veggies when cooking your beef rump roast. You will want to add them around the last hour and a half. Make sure the veggies are all at room temperature, so you don’t bring down the oven’s temperature.
- If you are not a fan of Worcestershire sauce, try soy sauce! It has the same flavor profile and can be substituted one to one in most recipes.
How To Reheat & Store Cooked Rump Roast
Best Way To Store Oven-Baked Rump Roast Leftovers
If you are able to salvage any leftovers, you’ll want to store them in an airtight container in an au jus that was produced while cooking to keep it tender or wrap it in tin foil.
How Long Will Beef Roast Last In the Fridge?
This beef roast should stay good in the fridge for 4-5 days after roasting.
Can I Freeze Rump Roast Once it’s cooked?
Yes! You can freeze it for up to 6 months, but it will be the best quality if you freeze it for no more than 3 months. You will want to wrap it tightly in aluminum foil and make sure it has cooled completely to avoid frostbite and excess moisture.
How To Reheat Your Rump Roast Without Drying it out
One of the challenges of reheating a roast that has already been cooked is moisture loss. You’ll want to avoid this by using a slow cooker to slowly bring it back up to temp with a bit of beef broth or au jus. You can also place it in a baking dish with about 1/4 cup of beef broth, cover with foil, and heat it until just warm at 325 degrees. The broth will help keep it tender and juicy.
Oven Roasted Rump Roast FAQs
How long should you cook a rump roast per pound in the oven?
If you have a rump roast that weighs less or more than 3-4 pounds, you’ll adjust the cooking time. A good rule of thumb is 30-35 minutes per pound at 350°F or until it reaches the desired internal temperature.
How do I know my rump toast is done?
Depending on how “cooked” you like, your meat will dictate when it’s done. You will need a meat thermometer to accurately gauge the internal temp. 145°F makes for a nice medium roast and helps keep it tender and juicy. If you like your meat DONE, then you will want to cook it until it reaches 155°F – this may result in a drier, tougher roast.
If you like a nice med-rare, go for 135°F. Keep in mind the cooking process continues after it is removed from the oven, so you may want to take it out just shy of the desired internal temp.
What’s the best way to slice beef rump roast?
When it comes to slicing large cuts of beef, it’s best to slice it across the grain in slices no more than 1/4 of an inch thick. This will give you more tender pieces of meat. It seems crazy, but how you slice your beef can make all the difference in texture, chewiness, and tenderness.
Could I make this roast in a crockpot?
Yes! The slow method of a crock pot (or slow cooker) is another great way to produce tender roast beef . You may want to sear the meat before placing it in the crock pot. Oil and season the meat. Place a cast iron pan (or a dutch oven, or even a large skillet) on the stove top and heat it to medium-high heat. Sear the roast on each side, until it is browned. Then place it in the crock pot. You will need to add liquid to the pot. I would recommend 2 cups of beef broth (or substitute red wine for ¼ cup of the beef broth). You could even add some potatoes and carrots for a complete easy dinner. Cook it on low heat for 8 hours, or on high heat for 5 hours.
Could I make this roast in my Instant pot?
Yes! You will want to saute the roast first, which you can do right in your instant pot, using the saute function. Add a Tablespoon of oil to the instant pot, turn on the saute function, season the roast and then set it into the hot oil. Turn it so that all sides brown. This will add great flavor to the roast. Remove the roast so that you can deglaze the pan. Add 1 cup of beef broth (or stock) to the pot and deglaze the pan (use a wooden spoon to free up the brown bits that are on the bottom of the pot). Return the roast to the instant pot. The cook time will be 20 minutes per pound. Allow for at least 10 minutes of natural pressure release.
I can’t find a rump roast – what other cuts of beef will work with this recipe?
Tough cuts work well with this recipe because of the slow cooking. You do not need lean meat to get the perfect roast beef. Chuck roast or round roast will work just as well.
I don’t care for Worcestershire sauce – is there something else I could use?
Feel free to use a mixture of your favorite herbs. Rosemary and thyme are especially nice with roast beef.
What is the best way to reheat roast beef? Heat the oven to 325 degrees. Wrap the meat in foil or place it in a baking pan with some of the juices from the meat (or beef broth). Cover the pan with a tight fitting lid or tin foil. Heat it until heated through (10 to15 minutes).
I don’t have any liquid in the pan below my roast to make au jus – what can I do?
Beef broth, or beef stock make a fine alternative to au jus. Or you could prepare a broth using beef bouillon cubes or powder. This will be helpful if you are planning to use the leftovers for roast beef sandwiches and you need something to dip them in.
Should I use light or dark brown sugar for the spice rub?
You can use either dark or light brown sugar for this recipe. Dark brown sugar is heavier on the molasses (it has twice as much) giving it more of a caramel flavor. Depending on the flavor profile you are going for is which one you should use.
Can I use regular white sugar if I don’t have brown sugar?
I don’t recommend using white sugar in place of brown sugar for this recipe. Honey would be a better substitute and goes well with the Worcestershire sauce.
Other Beef Recipes You’ll Love
Perfect Side Dishes for Your Rump Roast
If you’ve made this recipe or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!
If you have extra time, try this Rump Roast Recipe in the Crock Pot!
This beef rump roast is tender, juicy and tastes amazing with a brown sugar and Worcestershire glaze. Just throw it in the oven to bake and you're done!
INGREDIENTS
- 4 lb Rump Roast
- 1 tbsp Olive Oil, extra virgin
- 1/4 cup Worcestershire sauce
- 3 tbsp Brown Sugar
- 2 cloves Garlic , pressed
- 1 tsp Salt
- 1/2 tsp Black Pepper
INSTRUCTIONS
- Take the roast out of the fridge and unwrap it at least 1 hour before you plan to put it in the oven. We will be adding the topping right away. We want to allow it to rest with the marinade on it and come to room temperature so that it cooks more evenly.
- Mix the Worcestershire sauce, brown sugar, garlic, salt and black pepper in a small bowl. Set this aside.
- Rub the roast with olive oil.
- Rub the Worcestershire sauce mixture over the entire roast.
- Allow the beef roast to rest at room temperature for the full hour.
- Heat oven to 425 degrees Fahrenheit.
- Place roast directly on the middle oven rack, fatty side up. Place a roasting pan on the rack below to catch the drippings
- Cook in a 425 degree oven for 15 minutes. Then reduce the heat to 325 for the remaining cook time.
- Cook for about 15 minutes per pound. A 3 pound roast will need about 1 hour total (45 minutes more at 325 degrees) and a 4 pound roast will need about 1.5 hours total (1 hour, 15 minutes more at 325 degrees). However, the thickness of the roast will influence the cook time. So check the temperature of the roast when you are nearing the end of the expected time.
- Insert a meat thermometer to check for doneness. Cook until the internal temperature reaches 145 degrees Fahrenheit for a roast done medium. (130 degrees is for rare meat, 155 is well done meat – keep in mind that well-done meat may be more tough) Remember that the temperature will continue to rise slightly after you remove the roast from the oven.
- If you have any liquid on the bottom of the pan, save it if you’d like to serve the roast au jus.
- To have the juiciest pot roast, allow the cooked roast to rest for 15 minutes before carving into thin slices with a sharp knife.
NOTES
Storage Instructions:
- Refrigerate leftover roast beef for up to 4 days. Store it in an airtight container, or wrap it in tin foil. You may freeze it for up to 6, but it will be the best quality if you freeze it for no more than 3 months.
NUTRITION
Calories: 358kcalCarbohydrates: 6gProtein: 50gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 141mgSodium: 503mgPotassium: 853mgFiber: 1gSugar: 5gVitamin A: 8IUVitamin C: 1mgCalcium: 58mgIron: 5mg
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This was absolutely fantastic! My husband has already asked me to make it again!
This makes me think of dinner when I was living at home. Can’t wait to try this recipe!
Love this recipe and the detailed instructions. Everything looks wonderfully done!
This was so tender! Great recipe, thanks. I cooked it a little less because I like my meat more on the medium side.
Thank you for sharing this delicious recipe, Rachel! I love the combination of flavors and I’ve never tried adding sugar before – I think it really adds to it. And it’s such a juicy roast – Love it!!
I always love a good roast – and this is the best! Thanks for sharing.
Absolutely scrumptious! I’ve used brown sugar rubs on pork, but never thought to use it on beef. This recipe is extraordinary! I love how the brown sugar helps to make a caramelized crust over the roast. It turned out tender and juicy. I’ll be making this roast for all our special occasion meals!
Our roast came out juicy and tender and full of flavor. Thanks for all the tips!
Your tips worked out perfectly! I made this economical roast into a show stopper that the whole family loved!
You can’t go wrong with a big roast! One of my favorites for Sunday because then there’s something to toss into quickie meals all week!
Absolutely delicious
Tastes as delicious as it looks! My kids are picky eaters and LOVED it! Will definitely be making this again for dinner!
My whole family LOVED tucking into the beef rump and the Worcestershire spice rub was an instant hit – they’ve already made me promise to make it again!
Easy & delicious! Love the flavor!! The marinade is completely wonderful! The roast turned out tender and moist and perfect. Everyone loves this!
Found a rump roast in my freezer that needed to be used. Turned out delicious, and we loved the slight hint of sweetness. Thanks for the tip about letting it sit at room temperature, it seemed to cook much more evenly!
This was SO tender and delicious! And the spice rub adds amazing flavor. Easy to make too – will definitely make again!
Love beef roast. Putting the vegetables with it makes a delicious one-pot meal! Thank you Rachel!
Oh my goodness this seasoning is outstanding for beef! We thoroughly enjoyed it and will be happy to have it again.