About the Cut
Our rolled rump roast is a lean, tender cut from the hindquarter. Raised on open pastures, L.A. FARMS Grass-Fed Angus delivers bold, natural beef flavor perfect for slow roasting.
Ingredients: (Serves 6–8)
1 L.A. FARMS Grass-Fed Angus Rolled Rump Roast
3 tbsp olive oil
1 tbsp Himalayan pink salt or kosher salt
2 tsp freshly ground black pepper
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme leaves (or 1 tsp dried)
5 cloves garlic, minced
1 tsp smoked paprika (optional for earthy warmth)
1 medium yellow onion, thickly sliced
2 carrots, chopped
2 celery stalks, chopped
1 cup Grass-Fed Bone Broth
1 tbsp pomegranate molasses or balsamic reduction
1 cup water
Instructions
1. Bring to Room Temp & Preheat
Preheat oven to 160°C.
Let the roast sit at room temperature for 30–45 minutes before cooking.
2. Make the Rub
In a small bowl, mix olive oil, salt, pepper, rosemary, thyme, garlic, and paprika.
Rub the mixture all over the roast generously.
3. Sear the Roast
Heat 1 tbsp olive oil in a Dutch oven or heavy skillet.
Sear the roast on all sides (about 2–3 minutes each) until browned.
4. Sauté & Deglaze
Remove roast. Add onion, carrot, and celery to the pan and cook 5–6 minutes.
Stir in Bone Broth and pomegranate molasses (or balsamic reduction).
Bring to a simmer, scraping up the flavor from the bottom of the pan.
Add 1 cup water.
5. Roast Low & Slow
Return the roast to the pot, nestling it atop the vegetables.
Cover with a lid or foil and roast in the oven for 2½ to 3 hours, until internal temperature reaches:
54°C for medium-rare
60°C for medium
6. Rest & Serve
Remove roast, tent with foil, and let rest 15–20 minutes before slicing.
Strain and simmer pan juices to make a rich, gravy if desired.
Serving Ideas
Serve with garlic mashed potatoes, spiced couscous, or roasted vegetables.
Add a side of mint yogurt sauce or a fresh tabbouleh salad for a Middle Eastern twist.