Beef Rump Roast

Serves 6-8
Time 50 minutes (+resting time)


1.4 kg rump roast

3 pinch salt and pepper

1 drizzle extra virgin olive oil

1 bunch parsley, chopped


Roasted vegetables

2 large carrots

1 medium Jap pumpkin, sliced into half moons

2 medium red onion, halved

3 medium red potatoes, quartered

1 parsnip, sliced


To Serve



Preheat oven to 180°C.

Tie roast to make the size uniform so it cooks evenly. Season rump with salt and pepper.

Place roast rump into an oven safe hot pan with olive oil. Turn with meat fork on each side until sealed.

Once sealed, place pan into the oven and cook for 40 minutes for medium rare. If you like your beef well done, don’t use this method.

Meanwhile, prepare your vegetables. Line baking tray with baking paper and vegetables. Drizzle with olive oil and season with salt and pepper.

Roast vegetables in the oven for around 30 minutes or until golden. Remove from oven, sprinkle with herbs.

Slice beef and serve with gravy.