Slow-Roasted Kangaroo Rump with Wattleseed and Pepperberry Rub

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lean kangaroo rump slow-roasted with an earthy Australian wattleseed and pepperberry spice rub, served with roasted root vegetables. This australian-inspired beef ready in about 140 minutes pairs kangaroo rump roast, wattleseed ground, dried pepperberries ground for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 20 min Cook: 120 min Serves 6 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F. In a small bowl, mix 2 tsp ground wattleseed, 1 tsp ground pepperberries, 1 tsp sea salt, and 1 tsp black pepper. Rub this spice blend evenly over the entire 2 lb kangaroo rump roast.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the kangaroo roast on all sides for 2-3 minutes until a dark crust forms.
  3. Step 3: Add 3 sprigs fresh rosemary, 4 smashed garlic cloves, 3 chopped carrots, 2 chopped parsnips, and 1 cubed sweet potato around the roast. Transfer skillet to the preheated oven.
  4. Step 4: Roast uncovered for 1.5 to 2 hours, until internal temperature reaches 130°F for medium-rare, and vegetables are tender and caramelized.
  5. Step 5: Remove from oven, tent the roast with foil, and rest for 10 minutes before slicing thinly against the grain. Serve with the roasted root vegetables.

Frequently asked questions

How long does Slow-Roasted Kangaroo Rump with Wattleseed and Pepperberry Rub take to make?

Total time is about 140 minutes (20 min prep + 120 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 Kangaroo Rump with Wattleseed and Pepperberry Rub?

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 kangaroo rump roast from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed and Pepperberry Rub?

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 Kangaroo Rump with Wattleseed and Pepperberry Rub 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 Kangaroo Rump with Wattleseed and Pepperberry Rub?

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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