Slow-Roasted Kangaroo Rump with Wattleseed and Pepperberry Rub

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Lean kangaroo rump slow-roasted with an earthy Australian wattleseed and pepperberry spice rub, served with roasted root vegetables. This Australian-inspired beef recipe, 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.

Ingredients

• 2 lbs kangaroo rump roast
• 2 tsp wattleseed ground
• 1 tsp dried pepperberries ground
• 1 tsp sea salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, peeled and cubed sweet potato
• 4 whole, smashed garlic cloves
• 3 sprigs fresh rosemary

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.