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  • Writer's pictureRhian

Rump Roast Dinner 🥩

This past weekend I FINALLY got to celebrate my 2020 graduation from Acadia University! As a 2020 grad, my friends and I had plans to get together in the summer of 2020 for a celebratory vacation and final farewell before heading off to our different next steps. Unfortunately, March 2020 rolled around and we had no graduation ceremony and no way to celebrate together except for a Zoom call - not quite the same!

Over time, each of us moved to different parts of the country for school/work and have only just all gathered back in Nova Scotia this past fall. We booked a weekend vacation together right away, and planned to spend our time catching up and eating good food! Naturally, we all fancied a roast dinner. I ordered ingredients from several WFM2Go vendors and was so excited for Saturday night to get cooking. Here's what we did:

Rump Roast


4lb Beef Rump Roast

3 Onions (Quartered)

4 Cloves of Garlic (Whole)

1 Bottle of Red Wine

2-3 tbsp of Olive Oil

Salt & Pepper


Vegetable Peels and Offcuts

1/2 Bottle of Red Wine

Salt & Pepper to Taste

Roux to Desired Thickness (Butter and Flour)

Drippings from the Roast Pan


  1. Preheat the oven to 350° F.

  2. Sear the beef in a hot roasting pan or dutch oven

  3. Add the onion, garlic, and red wine. Cover the pan and put into the oven.

  4. Cook for 2-3 hours or until soft.

  5. While the beef cooks, prepare the gravy by combining the peels, offcuts, and wine in a pan. Let simmer for two hours.

  6. When the roast is ready to be served, make a roux by melting butter in a pan and slowly adding flour until it is a thick paste.

  7. Strain the liquid that you have been simmering, and slowly add it to the roux whisking constantly.

  8. Plate up, and enjoy!

We devoured the roast with a side of mash potatoes, braised leeks, and roaster carrots! YUM! This is the perfect meal to share with loved ones throughout the year, but especially during this cosy holiday season. Happy Cooking! ✨

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