How to Cook Angus Rump Roast Like a Pro

If you want to serve a meal that feels both comforting and elegant, the Angus rump roast is a perfect choice. This cut is well-loved for its balance of rich marbling, hearty beef flavor, and juicy tenderness. It’s a versatile cut that works beautifully for oven roasting, slow braising, or even sous-vide cooking. With the right preparation, you can transform a simple roast into a restaurant-quality centerpiece that will impress your guests.

Preparing Your Angus Rump Roast

Bring the Roast to Room Temperature

Start by removing your Angus rump roast from the refrigerator and letting it sit at room temperature for one to two hours. This step ensures the roast cooks evenly from edge to center. Avoid shortcuts like microwaving or soaking in hot water—these can damage the texture and compromise flavor.

Season Generously

Rump roast shines with straightforward seasonings that enhance its natural beefiness. A classic mix of coarse salt, cracked black pepper, garlic, and rosemary always works, but you can add thyme, onion powder, or a touch of smoked paprika for extra depth. Since Angus beef is naturally flavorful, it doesn’t need heavy marinades—simple seasonings will highlight its quality.

Sear for Maximum Flavor

Heat a heavy skillet or cast-iron pan until very hot, then add a small amount of neutral oil (like avocado or canola). Sear the roast on all sides until it develops a deep, golden-brown crust. This quick step caramelizes the surface and creates a flavor-packed foundation before the roast goes into the oven.

Roast to Perfection

Preheat your oven to 160°C (325°F). Place the roast on a rack in a roasting pan, allowing hot air to circulate evenly around the meat. Depending on the size of your rump roast, cook for 1.5 to 2.5 hours. For a tender and juicy medium-rare, remove it when the internal temperature reaches 57–60°C (135–140°F). Always use a meat thermometer for accuracy—guesswork can easily lead to overcooking.

Rest Before Slicing

After roasting, cover the beef loosely with foil and let it rest for at least 15–20 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every slice of roast Angus beef is moist, tender, and full of flavor. Slice thinly against the grain for the best texture.

Serving Suggestions

Classic roast dinner: Pair with roasted carrots, potatoes, and a rich gravy.
Elevated flavor: Serve with a red wine reduction, creamy horseradish sauce, or a fresh chimichurri to add brightness.
Next-day meals: Use leftovers in crusty sandwiches with mustard, add slices to a salad with arugula and parmesan, or toss into a hearty beef stew.

Why Choose Mountain High Farms Angus Beef

The secret to an unforgettable Angus rump roast isn’t just in the cooking—it starts with the beef itself. Mountain High Farms raises cattle naturally on high-altitude alpine pastures, where they graze on nutrient-rich grasses and herbs. This natural diet and stress-free lifestyle create beef that is tender, richly marbled, and packed with flavor.

Our grass-fed Angus beef is also nutritionally superior, offering more omega-3 fatty acids and fewer saturated fats than conventional beef. And with full traceability from pasture to plate, you can be confident that every cut of Mountain High Farms Angus beef is ethically raised and of the highest quality.

Choosing Mountain High Farms means choosing more than just beef—you’re choosing a story of care, sustainability, and premium flavor in every bite.

How to Cook Angus Rump Roast Like a Pro