Return to

Oven Rump Roast


6 lb. Avg. Rump Roast
2 tsp. Salt
1 tsp. Dry Mustard
1/4 tsp. Garlic
1 tsp. Worcestershire Sauce
1/2 cup Dry Red Wine or 1/2 cup Water
1 Tbsp. Lemon Juice


Rub a 6 lb. Rump Roast with Salt, Dry Mustard, and Garlic.
Mix together: Worchestershire Sauce, Red Wine (or Water) and Lemon Juice.  Brush meat with basting sauce.

Roast in a moderately slow oven at 325 until the meat thermometer registers 130F for rare meat or about one hour and 45 minutes.  Figure about 18 minutes per pound for rare.  Use a meat thermometer to monitor cooking process to reach desired doneness.  Baste with the wine sauce several times during roasting.  Let the meat stand at room temperature about 10 minutes to set the juices, then slice and serve.  Serves 10 to 12.