Slow-Roasted Beef Rump with Gravy and Roasted Vegetables
Tender slow-roasted Australian beef rump served with rich homemade gravy and a medley of roasted root vegetables for a comforting family meal. This australian-inspired beef ready in about 195 minutes pairs beef rump roast, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 lbs beef rump roast
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 3 large carrots, peeled and cut into 1-inch pieces
- 2 large parsnips, peeled and cut into 1-inch pieces
- 4 medium potatoes, peeled and quartered
- 1 medium onion, roughly chopped
- 2 cups beef stock
- 2 tbsp all-purpose flour
- 2 tbsp butter
- 3 sprigs fresh thyme sprigs
Instructions
- Step 1: Preheat oven to 275°F. Rub 3 pounds beef rump roast with 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper all over.
- Step 2: Place beef in a roasting pan and surround it with 3 large peeled and cut carrots, 2 large peeled and cut parsnips, 4 quartered medium potatoes, and 1 roughly chopped medium onion. Tuck 3 fresh thyme sprigs around the meat and vegetables.
- Step 3: Roast in the oven uncovered for 3 hours until the meat is tender and a thermometer reads 135°F for medium rare.
- Step 4: Remove beef and vegetables from the pan and cover with foil to rest. Pour pan drippings and any vegetables juices into a saucepan.
- Step 5: Melt 2 tablespoons butter over medium heat in the saucepan. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes until golden and bubbling.
- Step 6: Gradually whisk in 2 cups beef stock and simmer for 5-7 minutes, stirring frequently until the gravy thickens and coats the back of a spoon.
- Step 7: Slice the beef rump thinly and serve with the roasted vegetables and rich homemade gravy poured over.
Frequently asked questions
How long does Slow-Roasted Beef Rump with Gravy and Roasted Vegetables take to make?
Total time is about 195 minutes (15 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Roasted Beef Rump with Gravy and Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef rump roast from drying out.
Can I substitute ingredients in Slow-Roasted Beef Rump with Gravy and Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Beef Rump with Gravy and Roasted Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Beef Rump with Gravy and Roasted Vegetables?
Australian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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