Beef rump is a classic British roasting joint that rewards you for doing less, not more. When cooked right, it’s richly flavoured, beautifully tender, and perfect for a proper Sunday roast or a no-nonsense midweek centrepiece. This recipe keeps things traditional — bold seasoning, hot oven, and plenty of resting time — letting high-welfare British beef speak for itself.

Serves: 4–6 people
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes (plus resting)

• Fresh Thyme - 2 tsp
• Olive Oil - 2 tbsp
• Sea salt - 2 tsp
• Freshly cracked black pepper - 1 tsp cracked

Remove the beef from the fridge at least 30 minutes before cooking. Preheat the oven to 220°C (200°C fan). Pat the beef dry, then rub all over with olive oil, garlic, salt, pepper and thyme.

Scatter the carrots and onion evenly across a sturdy roasting tray. Season lightly and drizzle with a little oil. Place a rack over the tray and sit the beef on top so the juices drip directly onto the vegetables.

Roast at 220°C for 20 minutes to develop colour. Reduce the oven to 180°C (160°C fan) and continue roasting for 50–55 minutes for medium.
(Add 10 minutes for medium-well, subtract 10 for medium-rare.)

Transfer the beef to a board, cover loosely with foil and rest for 15–20 minutes. This allows the juices to redistribute — skip this and you lose flavour.

Place the roasting tray directly over a medium hob heat. Pour in the beef stock, scraping up all the caramelised bits from the tray and vegetables. Simmer for 10 minutes, pressing the carrots and onions gently to release flavour. Strain if desired.

Slice the beef against the grain and serve with the roasted carrots, gravy, and proper roast potatoes.