Life simply doesn’t get any better than when you’re enjoying a perfect rump roast at Christmastime – and this flavourful recipe certainly fits the bill. 

Treat your friends and family to a rump roast to remember with this flavour-packed recipe that’s guaranteed to impress. 

Prep time: 15 mins 

Cook time: 1 hour 40 mins 

Serves: 6 

Ingredients 

  • 1.2 kg rump roast 
  • 3 tbsp olive oil 
  • 1 tsp fennel seeds, crushed 
  • 1 tsp coriander seeds, crushed 
  • ½ large cauliflower, cut into florets 
  • 4 beetroots, trimmed, peeled, cut into wedges 
  • 650 g Kent pumpkin, cut into 4 cm pieces 
  • 2 small fennel bulbs, trimmed, cut into wedges 
  • ⅓ cup Greek-style yoghurt 
  • Zest and juice of 1 lime + extra wedges, to serve 
  • 1 tsp finely grated ginger 
  • 1 tbsp honey 
  • 80 g baby spinach leaves 
  • Toasted pepitas, coriander sprigs, to serve

Method 

Step 1 

Preheat oven to 160°C (140°C fan-forced). Line a roasting tray with baking paper. 

Step 2 

Place beef in the centre of the roasting tray and brush with 1 tablespoon of oil. Sprinkle beef with fennel and coriander seeds. Season with your favourite combination of dried herbs and spices – chilli flakes, cumin seeds, dukkah or za’atar all work well. 

Step 3 

Cook beef in the oven for 50-55 minutes (or until cooked to your liking). Set aside on a plate loosely covered with foil to rest for 15-20 mins. Resting your roast will lock the juices in and ensure the roast is tender. 

Step 4 

Meanwhile, increase oven temperature to 200°C (180°C fan-forced). Line 2 baking trays with baking paper. Spread vegetables onto the trays, drizzle with remaining oil, season, and toss to coat. Roast in oven for 40-45 mins, or until golden and tender. 

Step 5 

In a screw top jar, place yoghurt, ginger, honey, and your lime zest and juice. Season and shake well until combined, adding a little water if necessary. 

Step 6 

Slice the beef. Add baby spinach to vegetables and drizzle with yoghurt dressing. Sprinkle with pepitas and coriander sprigs, serve with lime wedges and extra dressing, and enjoy! 

If you have any leftovers, you’re in luck – leftover beef will be delicious in a crusty bread roll with salad for lunch on Boxing Day.