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Rump roast partially carved sitting on a sutting board with vegetables and bread on the table.

Oven Baked Rump Roast Recipe

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!
4.70 from 33 votes
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Course: Main Course
Cuisine: American
Keyword: Easy Dinner, Oven Baked, Rump Roast, Tender Rump Roast
Prep Time: 1 hour 10 minutes
Cook Time: 2 hours
Resting Time: 15 minutes
Total Time: 3 hours 25 minutes
Servings: 8 people
Calories: 358kcal

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: 358kcal | Carbohydrates: 6g | Protein: 50g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 503mg | Potassium: 853mg | Fiber: 1g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 5mg
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