Wednesday, November 26, 2008

Oven Roasted Beef Rump Roast with Mushroom Gravy

A delicious oven roasted rump roast that marinades overnight with a Greek seasoning, salt, pepper and lemon marinade, then coated with cream soup, topped with mushrooms and bacon, and it makes it's own mushroom gravy.

Oven Roasted Beef Rump Roast with Mushroom Gravy

This delicious beef roast is from a lady I love, known in Louisiana Cajun country as Miss Lucy. She has written several cookbooks and her shows can sometimes be found on local public broadcast television or rural tv stations. Her recipes are what she calls "classic Cajun," and generally very basic. Besides the typical Trinity, her primary seasonings are salt, pepper and hot sauce. Of course, on occasion she also uses another couple of things, but you can rely on her cooking to be basic and simple Cajun country cooking, with rare exceptions like her more involved Crawfish Bisque. This particular oven roast beef she calls "The 'B' Roast," which she named so after the friend who gave the recipe to her.

My favorite beef roast generally involves a chuck roast that is pan seared, and cooked with some onion, a bit of beef stock, and some seasonings, and slow cooked on the stovetop for a couple of hours. This oven roast does require an overnight marinade, so you'll start it the night before, but it is so worth it. If you don't have the time for that, have a look at this Oven Braised Beef Eye of Round Roast recipe because you can substitute a rump roast there too, and it doesn't require the marinade overnight.

Cavender's Greek seasoning is used in this recipe. It's a great all purpose seasoning that has something like 13 separate seasonings and herbs in it, and is a regular pantry staple for me. If you don't already use it, you may substitute plain salt and pepper or use a seasoning salt instead.

I absolutely adore this roast. It's delicious! Add a garden side salad and some mashed potatoes, or oven roasted red potatoes or maybe even some cornbread dressing and quick fix southern style green beans and you gotta great meal goin' here!

Here's how to make it.

Recipe: Oven Roasted Beef Rump Roast

©From the Kitchen of Deep South Dish
Prep time: 24 hr/15 min |Cook time: 2 hours | Yield: About 4 to 6 servings


The Marinade:
  • 1 (2 to 3 pound) boneless rump roast
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 tablespoon of Cavender's Greek Seasoning
  • 1 tablespoon of minced garlic
  • Hot sauce, to taste
  • 1/4 cup Worcestershire sauce
  • 1/2 cup of beef broth
  • 1 lemon, half juiced and half sliced
The Finish:
  • 4 slices of bacon
  • 1 can cream of mushroom soup
  • 1 cup mushroom slices

Place roast into a covered roaster and season it with salt, pepper and greek seasoning. Smear garlic all over the roast and sprinkle with the hot sauce. Combine the Worcestershire sauce, lemon juice and beef stock and slowly pour over the roast. Top the roast with the lemon slices, cover and refrigerate for several hours or overnight.

To finish the roast, remove the pot from the refrigerator. Remove and discard lemon slices. In a separate pan, cook the bacon strips until browned but not crisp, remove and set aside. Sear the roast in the bacon grease until browned on all sides. Push the roast to the side momentarily, and pour the marinade liquid into the searing pan. Remove the roast and return it to the original roasting pot. Bring the marinade to a boil and cook, scraping up the browned bits in the bottom; boil for about 2 to 3 minutes.

In the meantime, smear the cream of mushroom soup all over the top of the roast and top that with the sliced mushrooms. Lay the fried bacon strips on top of the mushrooms, pour the marinade all around the roast, cover pot and bake at 350 degrees for about 2 hours.

Remove and let the roast rest for about 10 minutes before slicing. This recipe makes its own gravy.

Cook's Notes: Cavender's Greek seasoning is a great all purpose seasoning that has something like 13 separate seasonings and herbs in it and is a pantry staple for me. You may certainly substitute plain salt and pepper or use a seasoning salt like Lawry's instead.


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Adapted from Ms. Lucy's "The B Roast"
Classic Cajun: Culture and Cooking
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Posted by on November 26, 2008

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  1. Oh boy, I made this roast several weeks ago when my grown sons came to visit because they are meat and potato type guys. They loved the flavor of this roast! The greek seasoning and bacon flavor makes an incredible gravy. Thanks again for a great recipe.

  2. You're so welcome Renee! Thanks for taking the time to come back and let me know!! HUGS!!!

  3. sounds so good..will have to make this...

  4. sounds so good, will have to make this :)

  5. sounds so good..will have to make this...

  6. Can this be converted to a crockpot?

    1. Hi Chyna! I haven't done a conversion with this recipe but I'm sure that it would be good. I'd go on low for 8 or 9 hours. Let me know if you give it a try & I'll put your method on the recipe!

  7. what can i use in place of greek seasoning? I really want to try this recipe.

    1. Hi Sandy! Cavender's Greek is a great all purpose seasoning that has something like 13 separate seasonings and herbs in it. If it's not something that you think you'd use, you can season the roast with salt and pepper or use a general purpose seasoning salt instead. Hope that helps!

  8. I have no idea how to put into words how melt in your mouth awesome this was for dinner last night! There were no leftovers, none! My kitchen was the best smelling kitchen in the world last night, let me tell ya. The gravy came together perfectly like magic and my husband really enjoyed the garlic in the dish. My roast took right at 2hrs to make like you said it would. When I went back for 2nds (or the 3rd time, dang there were a lot of times, ha) I dipped a few pieces into ketchup and that really will make you wanna slap ya mother, ha! I made your classic southern pinto beans, smothered potatoes and skillet cornbread with this. I thought my husband was gonna have a heart attack when he saw the kitchen table, he looked like a kid in a candy store!
    Thank you so much for giving us our 1st official meal to kick start our new life in our new home! What a great memory that will stay in my heart forever. I look forward to many more memories like this for years to come!
    We are grateful Mary! Thank you!

    1. You're so welcome and I think I can smell that whole supper going as we speak! Just reading your description of everything makes ME drool!!

  9. We made this last eve to rave reviews. The key to this is the Greek Seasoning. We have it handy all the time. It's just another meal without it. Had a side salad of sliced tomatoes, Pearls of Mozzarella cheese, Vidalia onion slices, Italian dressing and seasoned with Greek Seasoning. If, God forbid, you are out of the Greek you can substitute Everglades Seasoning. It has just about the same amount of ingredients. Years ago it was hard to find but Publix, Winn Dixie and Walmart now carry it.

    1. Wow, what a dinner. That made me hungry!! I have to agree Patrick, that seasoning is key for the flavors.


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