Farm-Fresh Tips for Beef Rump Roast
Beef rump roast is lean, hearty, and full of flavor—perfect for slow roasting or braising. When cooked right, it makes tender slices for dinner or thinly shaved roast beef for sandwiches. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the roast sit out for 30–60 minutes for even cooking.
Season Generously – Rub with kosher salt, cracked pepper, and herbs, or marinate for added tenderness.
Sear for Flavor – Brown on all sides in a hot skillet or roasting pan to create a savory crust.
Cook Low & Slow – Roast at 275–300°F, or braise in broth or wine, until the internal temperature reaches your target.
Best at Medium-Rare – Pull at 125–130°F (rises to 130–135°F while resting) for slicing roasts.
Rest & Slice Thin – Let rest 15 minutes, then slice thinly against the grain for the most tender bite.
From Farm to Feast—happy cooking!