Dad’s Traditional Rump Roast Recipe

Tender, Slow-Cooked & Rooted in Family Tradition

My Gramma made excellent roast beef. It was a regular Sunday night dinner growing up on the prairies. My dad has carried on the tradition and his roast is really wonderful. He says it is the easiest thing as long as you have the right cut of meat — a rump roast. He vows that the best cut is from Ferraro Foods out here in the West Kootenays, but if you don’t live out here your local butcher can get you something wonderful.

Dad’s Traditional, Fork-Tender Roast Beef

Prep Time: 10 minutes  |  Cook Time: 4 hours  |  Total Time: 4 hours 10 minutes  |  Servings: 6

Ingredients

• 3 to 4 lbs beef rump roast
• Salt & freshly ground black pepper

Instructions

1. Preheat oven to 300°F (150°C).
2. Generously season all sides of the roast with salt and pepper.
3. Place the roast in a roasting pan and cover tightly with a lid or aluminum foil.
4. Roast for approximately 4 hours, until the meat is tender and easily pulls apart with a fork.
5. Remove from oven and let rest for 10 minutes before carving.

Chef’s Note: This recipe is simple by design — a method passed down in my family that never fails. In many French Canadian homes, roast beef — or "rosbif" — was a special-occasion meal, often served at midday on Sundays after church, accompanied by boiled potatoes and seasonal vegetables. The slow cooking makes a tougher cut deeply flavorful while honoring tradition and minimizing waste.

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