Pepper Crusted Rump Roast


Few things are as classic, or comforting, as the Sunday roast.

Inspired by an episode of the show Heartland Table I decided the first day of fall was perfect for making a roast, filling the house with the wonderful, warm smells, which drove the dogs wild. To be honest I cooked the roast with more of an eye to leftovers for the week than actual Sunday dinner.

I sliced the roast very thin and used it for sandwiches and in salads all week.

Since we seem to be mired in gray drizzly gloom on the East Coast, I may be making this again this weekend!


Amy Thielen used a pork roast, so feel free to use either beef or pork.

One note of caution, this is very peppery! I love it that way! But if you only like pepper instead of loving it like I do, then maybe use a slightly lighter hand with the pepper rub. Do keep in mind though it is only on the outside.

1/2 cup whole peppercorns – I used a four peppercorn blend, but just black will be fine

2 TB coarse sea salt

olive oil

5 lb or desired size rump roast

Heat cast-iron skillet or oven-proof saute pan over med-high heat.

Preheat oven to 350.

Grind peppercorns and salt together in a spice mill (aka coffee bean grinder!).

Coat roast with olive oil and thick crust of salt and pepper mixture.

Sear in skillet for 4-5 minutes per side. Don’t forget to do the ends as well.

Bake in oven for roughly 20 minutes per pound. If you want less pink, then add 5 mins per pound.

Allow the roast to rest 15 minutes. Slice very thin and serve with some roasted potatoes and a big green salad.


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