Pioneer Woman Rump Roast

Pioneer Woman Rump Roast is the definition of Sunday supper comfort. Rump roast is a leaner, more budget-friendly cut of beef compared to a chuck roast, which means it requires patience and the right technique to become tender. Ree Drummond’s approach involves a “low and slow” braise in a savory liquid filled with onions, garlic, and herbs. By searing the meat first to lock in flavor and then letting it gently cook for hours, the connective tissues break down, resulting in slices of beef that are melt-in-your-mouth tender, served swimming in a rich, dark brown gravy.

Try more Recipes:

• Pioneer Woman Slow Cooker Beef Fajitas
• Pioneer Woman Venison Stew
• Pioneer Woman Stuffed Pepper Casserole

💛 Why You Will Love This Rump Roast Recipe:

• Budget-Friendly: Rump roast (bottom round) is often cheaper than chuck roast or brisket, making it an economical way to feed a family.
• The Gravy: The roast creates its own sauce as it cooks. The beef juices mix with the broth and onions to form a liquid gold gravy perfect for ladling over potatoes.
• Set and Forget: Once the initial searing is done, the oven does all the heavy lifting.
• Leaner Option: Because it has less marbling than a chuck roast, it yields a meatier, less fatty bite while still being tender.
• Perfect Leftovers: Roast beef sandwiches made from the cold leftovers are arguably better than the main meal.

🍖 Rump Roast Ingredients

The Meat & Aromatics

• 3 to 4 lb rump roast (bottom round roast)
• 2 tbsp olive oil (for searing)
• 2 large yellow onions, peeled and quartered
• 4 carrots, peeled and cut into chunks
• 4 cloves garlic, smashed but whole
• Salt and freshly ground black pepper (be generous)

The Braising Liquid

• 2 to 3 cups beef broth (enough to come 1/3 up the side of the meat)
• 1 cup red wine (Cabernet or Merlot) — Optional, replace with more broth if preferred.
• 3 sprigs fresh rosemary
• 3 sprigs fresh thyme

🍲 How To Make Pioneer Woman Rump Roast

1. Preheat: Preheat your oven to 275°F (135°C). This low temperature is the secret to keeping lean meat tender.
2. Season: Pat the roast completely dry with paper towels. Season it liberally on all sides with salt and black pepper.
3. Sear: Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over high heat. When the oil is shimmering, place the roast in the pot. Sear deeply on all sides until a dark brown crust forms (about 2 to 3 minutes per side). Remove the roast to a plate.
4. Sauté Aromatics: Lower the heat to medium. Toss in the onions and carrots. Sauté for 2 minutes just to get some color on them.
5. Deglaze: Pour in the red wine (or a splash of the broth). Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot—this is where the flavor lives. Let it simmer for 2 minutes.
6. Combine: Return the roast to the pot, nestling it among the vegetables. Pour in the beef broth until the liquid reaches about one-third to halfway up the side of the meat. Add the garlic, rosemary, and thyme.
7. Braise: Cover the pot with a tight-fitting lid. Place it in the oven and roast for 3 to 4 hours.
   • Doneness: The meat is done when it is fork-tender and pulls apart easily.
8. Rest: Remove the roast from the pot and place it on a carving board. Tent loosely with foil and let it rest for 15 to 20 minutes before slicing.
9. Serve: Slice the meat against the grain. Skim any fat off the liquid in the pot and ladle the warm juices/gravy over the meat and vegetables.

💭Recipe Tips

• The “Against the Grain” Rule: Rump roast has long muscle fibers. You must slice it across (perpendicular to) these lines. If you cut with the grain, the meat will be chewy and stringy, no matter how long you cooked it.
• Don’t Rush It: Do not turn up the heat to speed up the cooking. High heat will seize the proteins in this lean cut and make it tough. Low and slow is the only way.
• Make it a Gravy: If you want a thicker gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the bubbling pot juices after removing the meat and simmer for 3 minutes.
• Room Temp Meat: Let your roast sit on the counter for 30 minutes before cooking. Cold meat seizes when it hits the hot pan; room-temp meat cooks more evenly.

🥙What To Serve With This Rump Roast Recipe?

This hearty Rump Roast demands sides that can soak up the rich gravy. Creamy Mashed Potatoes are the undisputed champion here, acting as a perfect bed for the savory sauce. If you prefer something lighter, Roasted Green Beans or sautéed spinach provide a fresh, crisp contrast to the slow-cooked meat. A basket of soft Dinner Rolls is also essential for mopping up every last drop of the braising liquid.

🥶How To Store Leftovers Rump Roast?

• Refrigerate: Store the meat and the gravy together in an airtight container for up to 4 days. Keeping the meat in the liquid prevents it from drying out in the fridge.
• Freeze: Slice the meat and freeze it submerged in the gravy in a freezer-safe container for up to 3 months.

♨️How To Reheat Leftovers Rump Roast?

Important Rule (The “Moisture” Warning): Never reheat this meat “dry.” You must reheat it submerged in its gravy or beef broth. If you try to microwave a slice of rump roast on a dry plate, it will instantly turn into “shoe leather.” Liquid is your insurance policy.

• Stovetop: Place the slices and gravy in a skillet. Cover and simmer gently over low heat until warm.
• Oven: Place meat and sauce in a baking dish, cover with foil, and heat at 325°F (160°C) for 15 minutes.

❓FAQs

Try more Recipes:

• Pioneer Woman Salmon Patties
• Jamie Oliver Pommes Anna
• Gordon Ramsay Paella Recipe

📊Rump Roast Nutrition Facts

Serving Size: 4 oz meat + vegetables

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 90mg
• Sodium: 420mg
• Total Carbohydrate: 8g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 38g

Pioneer Woman Rump Roast

Recipe by Imen DridiCourse: Main, Lunch, DinnerCuisine: AmericanDifficulty: Easy

Servings

6-8

servings

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Calories

350

kcal

Pioneer Woman Rump Roast is a budget-friendly Sunday supper classic that transforms a lean cut of beef into melt-in-your-mouth comfort food. By searing the meat to lock in flavor and then braising it “low and slow” in a savory bath of red wine, beef broth, and herbs, you get tender, juicy slices and a rich, natural gravy with minimal effort.

Ingredients

• The Meat & Aromatics:

• 3 to 4 lb rump roast (bottom round roast)

• 2 tbsp olive oil (for searing)

• 2 large yellow onions, peeled and quartered

• 4 carrots, peeled and cut into chunks

• 4 cloves garlic, smashed but whole

• Salt and freshly ground black pepper (be generous)

• The Braising Liquid:

• 2 to 3 cups beef broth (enough to come 1/3 up the side of the meat)

• 1 cup red wine (Cabernet or Merlot) — Optional, replace with more broth if preferred.

• 3 sprigs fresh rosemary

• 3 sprigs fresh thyme

Directions

• Preheat: Preheat your oven to 275°F (135°C). This low temperature is the secret to keeping lean meat tender.
• Season: Pat the roast completely dry with paper towels. Season it liberally on all sides with salt and black pepper.
• Sear: Heat the olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over high heat. When the oil is shimmering, place the roast in the pot. Sear deeply on all sides until a dark brown crust forms (about 2 to 3 minutes per side). Remove the roast to a plate.
• Sauté Aromatics: Lower the heat to medium. Toss in the onions and carrots. Sauté for 2 minutes just to get some color on them.
• Deglaze: Pour in the red wine (or a splash of the broth). Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot—this is where the flavor lives. Let it simmer for 2 minutes.
• Combine: Return the roast to the pot, nestling it among the vegetables. Pour in the beef broth until the liquid reaches about one-third to halfway up the side of the meat. Add the garlic, rosemary, and thyme.
• Braise: Cover the pot with a tight-fitting lid. Place it in the oven and roast for 3 to 4 hours.
  Doneness: The meat is done when it is fork-tender and pulls apart easily.
• Rest: Remove the roast from the pot and place it on a carving board. Tent loosely with foil and let it rest for 15 to 20 minutes before slicing.
• Serve: Slice the meat against the grain. Skim any fat off the liquid in the pot and ladle the warm juices/gravy over the meat and vegetables.

Notes

• The “Against the Grain” Rule: Rump roast has long muscle fibers. You must slice it across (perpendicular to) these lines. If you cut with the grain, the meat will be chewy and stringy, no matter how long you cooked it.
  Don’t Rush It: Do not turn up the heat to speed up the cooking. High heat will seize the proteins in this lean cut and make it tough. Low and slow is the only way.
  Make it a Gravy: If you want a thicker gravy, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the bubbling pot juices after removing the meat and simmer for 3 minutes.
  Room Temp Meat: Let your roast sit on the counter for 30 minutes before cooking. Cold meat seizes when it hits the hot pan; room-temp meat cooks more evenly.