May 2, 2018

Rump Roast with Thyme and Red Onion Gravy

Preparation: 15 minutes | Cooking: 55 minutes | Serves: 4

Nights are getting cooler, and this means we’re on our way to the perfect weather for tender, juicy and oh-so-comforting roast beef. Both healthy and delicious, the combination of beef with red onion gravy is sure to have your mouth watering.


  • 1 kg piece beef rump – trim fat and tie with string
  • 2 tbsp olive oil
  • 2 tbsp fresh thyme leaves
  • 1 large red onion, thinly sliced
  • 2 baby fennel, cut into wedges
  • 2 small sweet potatoes, cut into wedges
  • 1½ (375ml) good-quality beef stock
  • 50 g butter, cubed
  • Steamed broccolini, to serve


  1. Preheat oven to 200ºC (or 180º fan-forced). Brush beef with half the oil, season and sprinkle half the thyme over beef.
  2. Place onions in base of roasting dish and place beef on a rack in the dish. Add ½ a cup water to base of dish. Roast for 45 minutes for rare, 55 minutes for medium and 65 minutes for well done (if you want perfect results, we recommend you use a meat thermometer – see ‘tips’ below for more information)
  3. Place fennel and sweet potato in a large baking tray, drizzle with remaining oil and season. Cook with beef for 30 to 35 minutes or until tender and golden.
  4. Place beef on a plate, cover loosely with foil and rest for 20 minutes. Thinly slice.
  5. To make the gravy place roasting dish with pan juices and onion on stove over medium-high heat. Add stock, bring to the boil and simmer until mixture reduces and thickens slightly. Pour in any extra juices from rested beef roast. Whisk in butter and remaining thyme.
  6. Serve beef roast with gravy, roast fennel, sweet potato and broccolini.


  • Beef blade would also work well for this recipe
  • You can swap thyme leaves for finely chopped rosemary
  • You could serve the roast with mash and peas
  • Judging your roast’s degree of doneness using a meat thermometer, the internal temperature of the meat will be: rare – 55-60ºC, medium – 65-70ºC, well-done – 75ºC.

Enjoy! Let us know how your roast turns out on our Facebook page.

Latest News

Igniting Futures: Teys’ Commitment to the Red Meat Industry and ICMJ
Read more
The Science of Fat and Flavour
Read more
The Science of Sous Vide
Read more