Roast Rump


  • 1.8-2kg rump roast
  • 3  garlic cloves, peeled and halved
  • 1  onion
  • 1  cup beef stock
  • 1T freshly ground sea salt
  • 1T freshly ground black pepper
  • (You might use more salt and pepper)


  1. Remove the beef from refrigeration approximately 30 minutes prior, allowing the meat to warm to room temperature.
  2. Preheat the oven to 260ºC.
  3. Prepare the beef by making 4-5 slits in the roast, filling the holes with salt, pepper and ½ of a clove of garlic.
  4. Season the surface area of the meat with salt and pepper. Place in a metal roasting dish, and put the roast in the oven and sear for 20 minutes.
  5. Add stock, the chopped onion and reduce the temperature to 135ºC.
  6. Cook for approximately 20 minutes per 500g (for a medium-rare roast)
  7. Remove and rest before slicing and serving.
  8. Delicious served with fresh seasonal vegetables.