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a sliced medium rare rump roast
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Smoked Rump Roast with Red Wine Jus

Learn step by step how to make a smoked rump roast on ANY grill, pellet grill, or smoker!
We season, smoke, and sear this beef rump roast to a perfect medium rare then slice and serve with an optional Red Wine Jus.
Whether you have a Traeger or Pit Boss pellet grill, a Masterbuilt electric smoker, or a Weber kettle, we've got you covered.
Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Servings 6 servings
Calories 750kcal
Author Mads Martigan
Cost $40

Equipment

  • Smoker, Grill or Pellet Grill
  • Cutting Board
  • Meat Slicing Knife
  • Instant Read Thermometer
  • Dual Probe Thermometer
  • Wood for smoking (chunks, chips, or pellets). Preferably Hickory or Pecan.
  • Large Cast Iron Pan for searing and to make the red wine jus

Ingredients

  • 1 Rump Roast About 5 lbs
  • 2 tablespoon Cooking Oil High smoke point oil like avocado or grapeseed oil

Savory Beef Rub

  • ½ cup Kosher Salt
  • ½ cup Black Pepper
  • ¼ cup Fresh minced garlic about 10 cloves fresh
  • 1 tablespoon Paprika
  • 1 tablespoon Dried rosemary or can substitute fresh rosemary finely minced
  • ½ tablespoon Onion Powder
  • 1 teaspoon Dried Thyme

Red Wine Jus

  • Beef Drippings after Searing in cast iron pan
  • 2 tablespoon Cooking Oil preferably a high smoke point like grapeseed or avocado oil
  • 2 tablespoon Flour
  • 1½ Cups Red Wine
  • 2 Cups Beef Stock
  • 1 teaspoon Soy Sauce
  • salt and pepper to taste

Instructions

Season the Rump Roast

  • Take the rump roast out of the packaging and trim any excess fat present.
    1 Rump Roast
    a raw rump roast
  • Rub with a thin layer of cooking oil.
    2 Tbsp Cooking Oil
  • Mix all the Beef Rub ingredients and thoroughly coat the entire outside of the rump roast including the sides with the mixture.
    ½ cup Kosher Salt, ½ cup Black Pepper, ¼ cup Fresh minced garlic , 1 Tbsp Paprika, 1 Tbsp Dried rosemary or can substitute fresh rosemary , ½ Tbsp Onion Powder, 1 tsp Dried Thyme
    a seasoned raw rump roast
  • Wrap in plastic wrap and place in the refrigerator until you are ready to put on the grill or smoker.

Setup and Start the Grill or Smoker

  • Start or light your smoker and bring the temperature up to 225°F. If using a gas or charcoal grill, only light one side and set the grill up for indirect heat.
    setting the traeger pellet grill to 225 degrees F
  • If not using a pellet grill, add wood to the smoker using either chunks or a smoker box or pellet tube smoker placed over the hot charcoal or burners on a gas grill.
    smoking wood chunk on charcoal in charcoal grill set up for indirect cooking

Smoke the Rump Roast

  • Place the rump roast in the cooking chamber away from any direct heat. Place a temperature probe into the deepest part of the roast.
    putting a raw rump roast on a smoker with a temperature probe
  • Smoke for about 2 hours until the internal temperature reaches about 120°F.
    a smoked rump roast
  • Preheat a large Cast Iron Skillet over High heat while the rump roast is smoking.

Reverse Sear the Smoked Rump Roast

  • Add 2 tablespoon cooking oil to the cast iron skillet a few minutes before searing the rump roast.
  • Once the internal temperature of the smoked rump roast reaches 120°F, move the beef roast to the cast iron skillet for reverse searing. Rotate about 2 minutes on each side until it is fully seared on all edges.
  • Remove the smoked rump roast to rest on a cutting board, uncovered, for about 20-30 minutes while you prepare the Red Wine Jus.
    a smoked rump roast on a cutting board

Prepare the Red Wine Jus

  • Lower the heat of the cast iron skillet to medium and wait 5 minutes for it to come down in tempareture a little bit.
  • Whisk the four into the remaining cooking oil and beef drippings in the pan. Whisk constantly for about 2 minutes and let the flour turn brown.
  • Add the wine and whisk another 1 minute and then the beef stock and soy sauce.
  • Bring to a simmer and simmer gently for about 10 minutes, stirring occasionally, and then remove the skillet from the heat.

Remove, Rest, and Slice the Smoked Rump Roast

  • Using a good meat slicing knife, slice the smoked rump roast in about ¼" thick slices. Only slice what you plan to eat so the meat does not dry out.
    a sliced medium rare rump roast
  • Serve immediately with the hot Red Wine Jus for guests to pour over their meat.

Nutrition

Calories: 750kcal