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

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Tender slow-roasted kangaroo rump seasoned with a fragrant wattleseed spice rub, paired with caramelized roasted native root vegetables. This Australian-inspired beef recipe, ready in about 110 minutes, pairs kangaroo rump, 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.

Ingredients

• 2 lbs kangaroo rump
• 2 tbsp, ground wattleseed
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks sweet potato
• 2 medium, peeled and cut into 1-inch chunks parsnip
• 4, smashed garlic cloves
• 2 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 (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.