Pioneer Woman Beef Rump Roast

This Pioneer Woman Beef Rump Roast is the ultimate one-pot Sunday dinner—tender beef slow-roasted with garlic, rosemary, and hearty vegetables. With just a few pantry staples and a little patience, you get melt-in-your-mouth meat and a rich, savory broth perfect for drizzling or turning into gravy.

Why You’ll Love This Beef Rump Roast Recipe

• Incredible flavor: Garlic, rosemary, and beef broth create a rich, aromatic roast.
• Hands-off cooking: The oven does most of the work after a quick sear.
• Family-friendly: Hearty, comforting, and satisfying for all ages.
• Leftover magic: Great for sandwiches, wraps, or reheated with gravy.

Ingredients

• 1–2 tablespoons flour (optional, for gravy)
• 1 rump roast (3–4 lbs)
• 3–4 sprigs fresh rosemary, roughly chopped
• 4–5 cloves garlic, roughly chopped
• ¼ cup olive oil
• Coarse sea salt and fresh cracked pepper, to taste
• 3 cups baby potatoes
• 3–4 carrots, cut into 3-4 inch pieces
• 1 white or yellow onion, quartered
• 1 cup beef stock
• 1 tablespoon brown sugar

How to Make Pioneer Woman Beef Rump Roast

1. Preheat oven: Set to 275°F.
2. Season the roast: Pat meat dry. Mix 3 cloves of garlic, sea salt, pepper, and olive oil. Rub over the roast.
3. Garlic slits: Cut 1-inch-deep slits into roast. Insert remaining garlic chunks into the holes.
4. Sear the roast: Heat a large Dutch oven over high heat. Sear roast on all sides until browned (about 3-4 minutes per side). Remove from pot.
5. Sauté veggies: Lower heat to medium-low. Add a little olive oil and the carrots, onion, and potatoes. Sauté 5-6 minutes until browned.
6. Deglaze: Add beef stock to the pot, scraping up the browned bits with a wooden spoon. Stir in brown sugar, rosemary, salt, and pepper.
7. Roast it: Return roast to pot on top of the vegetables. Cover with lid. Roast at 275°F for about 20 minutes per pound, or until internal temperature reaches desired doneness.
8. Rest and slice: Let rest for 15 minutes before slicing.
9. Optional gravy: Remove roast and veggies. Place pot over medium heat. Whisk in 1-2 tablespoons flour to thicken into gravy.

Expert Recipe Tips

• Use a thermometer: Aim for 135°F for medium-rare, 145°F for medium.
• Generously season: Don’t be shy with the herbs and garlic rub.
• Let it rest: Resting time locks in juices and ensures tenderness.
• Use leftovers: Make beef sandwiches or shred for tacos the next day.

Recipe Variations

• Red Wine Roast: Replace half the broth with dry red wine.
• Herb Butter Rub: Blend herbs with softened butter for extra richness.
• Root Veg Twist: Try turnips, parsnips, or sweet potatoes instead.
• Instant Pot Version: Pressure cook 20-25 minutes per pound.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezer: Wrap tightly in foil or plastic wrap, then place in a freezer-safe bag. Freeze up to 3 months.

Reheating Instructions

• Oven: Wrap in foil and reheat at 325°F for 20–30 minutes.
• Microwave: Reheat in intervals in a covered dish with a splash of broth.

FREQUENTLY ASKED QUESTIONS

• How do I know when the roast is done?
  Use a thermometer—135°F for medium-rare, 145°F for medium. Let it rest before slicing.
• Can I marinate the roast overnight?
  Yes, for added flavor and tenderness. Keep it refrigerated and fully coated.
• How do I keep the roast from drying out?
  Sear it first, cook low and slow, and cover tightly while roasting.
• Can I make this in an Instant Pot?
  Yes! Sear first, then pressure cook with liquid for 20-25 minutes per pound.

More Pioneer Woman Recipe:

• Pioneer Woman Cornish Game Hens
• Pioneer Woman Shredded Beef Tacos
• Pioneer Woman Beef Tips And Gravy

Nutrition Facts

Amount Per Serving

• Calories 308.3
• Total Fat 16.5g
• Saturated Fat 6.3g
• Cholesterol 120mg
• Sodium 50mg
• Potassium 303.3mg
• Total Carbohydrate 0g
• Dietary Fiber 0g
• Sugars 0g
• Protein 36.7g
• Vitamin A 0 IU
• Vitamin C 0 mg
• Calcium 0.7 mg
• Iron 16.7 mg