Round Rump Roast: Slow Roast

Ingredients:

• 3 to 4 pounds round rump roast
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1 large onion, sliced
• 2 carrots, cut into chunks
• 2 celery stalks, cut into chunks

1. Preheat oven:
   Preheat your oven to 275°F (135°C). Low and slow is the key for a tender roast.
2. Season the roast:
   In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the rump roast.
3. Sear the roast:
   Heat a large oven-safe skillet or Dutch oven over medium-high heat. Sear the roast on all sides until nicely browned, about 3-4 minutes per side. This develops a flavorful crust.
4. Prepare vegetables:
   Arrange the sliced onions, carrots, and celery in the bottom of a roasting pan or the Dutch oven.
5. Add roast and broth:
   Place the seared roast on top of the vegetables. Pour beef broth around the roast—not directly on top to preserve the seasoning.
6. Slow roast:
   Cover tightly with foil or a lid. Roast in the preheated oven for about 3 to 4 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or up to 145°F (63°C) for medium. The roast should be fork-tender.
7. Rest the roast:
   Remove the roast from the oven and let it rest for 15-20 minutes, tented loosely with foil. This helps retain juices.
8. Slice and serve:
   Slice thinly against the grain. Serve with the roasted vegetables and pan juices or gravy.

• Using a meat thermometer ensures perfect doneness.
• Slow roasting breaks down tough fibers, making rump roast tender and juicy.
• Leftovers are perfect for sandwiches or roast beef salads.