Slow-Roasted Kangaroo Rump with Wattleseed Rub and Roasted Root Vegetables

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

Tender slow-roasted kangaroo rump seasoned with a fragrant wattleseed spice rub, paired with caramelized roasted native root vegetables. This australian-inspired beef ready in about 110 minutes pairs kangaroo rump, ground wattleseed, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 90 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). In a small bowl, mix 2 tbsp ground wattleseed, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Rub the spice mix all over the 2 lbs kangaroo rump.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the kangaroo rump for 2-3 minutes on each side until browned.
  3. Step 3: Transfer the skillet to the oven and roast the kangaroo rump for 45 minutes to 1 hour, until a meat thermometer reads 130°F for medium-rare.
  4. Step 4: Toss 3 peeled and chunked carrots, 2 peeled and chunked sweet potatoes, 2 peeled and chunked parsnips, 4 smashed garlic cloves, and 2 sprigs fresh rosemary with 1 tbsp olive oil and a pinch of salt in a roasting pan.
  5. Step 5: Roast the vegetables in the oven alongside the kangaroo for 40-45 minutes, turning halfway, until tender and caramelized.
  6. Step 6: Remove kangaroo from oven and rest for 10 minutes before slicing thinly against the grain. Serve with the roasted native root vegetables.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 110 minutes (20 min prep + 90 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 Rub and Roasted Root 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 kangaroo rump from drying out.

Can I substitute ingredients in Slow-Roasted Kangaroo Rump with Wattleseed Rub and Roasted Root 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 Kangaroo Rump with Wattleseed Rub and Roasted Root Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Rub and Roasted Root 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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