Delicious Rump Roast Au Jus Recipe

Tender and flavorful rump roast cooked to perfection and served with a rich and flavorful au jus. This classic dish is perfect for special occasions or Sunday dinners. Serve with mashed potatoes and roasted vegetables for a complete meal.

Ingredients

• 3 pounds rump roast
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 cup red wine
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 325°F (165°C).
2. Season the rump roast with salt and pepper on all sides.
3. Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
4. Sear the rump roast on all sides until browned, about 4-5 minutes per side.
5. Remove the roast from the pot and set aside.
6. Add the sliced onion and minced garlic to the pot and sauté until softened, about 5 minutes.
7. Pour in the beef broth, red wine, and Worcestershire sauce. Stir to combine.
8. Return the rump roast to the pot and add the fresh thyme sprigs.
9. Cover the pot and transfer it to the preheated oven.
10. Roast the rump roast for about 3 hours, or until it reaches your desired level of tenderness.
11. Once cooked, remove the roast from the pot and let it rest for 10-15 minutes before slicing.
12. Strain the cooking liquid from the pot into a gravy separator or bowl.
13. Discard the solids and skim off any fat from the surface of the au jus.
14. Serve the sliced rump roast with the au jus on the side.
15. Garnish with additional fresh thyme sprigs, if desired.

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