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Herb-Crusted Round Rump Roast

A lean round rump roast coated in an herb and garlic crust and roasted alongside carrots, potatoes, and shallots for a juicy, flavorful one-pan main course.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 pounds round rump roast
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 3 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 6 garlic cloves minced
  • 3 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 cup beef broth
  • 1/2 cup red wine optional but recommended
  • 2 shallots sliced
  • 1 pound baby carrots
  • 1 pound fingerling potatoes halved lengthwise
  • 1 tablespoon butter

Equipment

  • Large cutting board
  • Sharp carving knife
  • Roasting pan or large baking dish
  • Meat thermometer
  • Small mixing bowl
  • Basting brush or spoon
  • Paper towels
  • Kitchen twine
  • Measuring spoons and cups

Method
 

  1. Remove the roast from the refrigerator 30 minutes before cooking to bring it closer to room temperature.
  2. Mix minced garlic, Dijon mustard, olive oil, rosemary, and thyme in a small bowl until you have a paste.
  3. Pat the roast dry with paper towels, then season all sides generously with salt and pepper, and rub the herb mixture over the entire surface.
  4. Heat your roasting pan over medium-high heat until it's smoking hot, then sear the roast on all sides for 2 to 3 minutes per side.
  5. Scatter carrots, potatoes, and sliced shallots around the roast in the pan.
  6. Pour beef broth and red wine (if using) into the pan around the roast without washing off the herb crust.
  7. Transfer the roast to a 325°F oven and roast for 1 hour 30 minutes to 1 hour 45 minutes, until the internal temperature reaches 130°F to 135°F.
  8. Remove the roast when 5 degrees below target temperature, tent loosely with foil, and let rest for 10 minutes.
  9. Place the roasting pan on the stovetop over medium heat and whisk in a tablespoon of butter to enrich the pan sauce.
  10. Slice the roast against the grain into quarter-inch thick slices and arrange on a platter, spooning the vegetables and pan sauce around the meat.

Notes

Leftover slices store in an airtight container with pan sauce for up to 4 days in the refrigerator or can be frozen for up to 3 months.