Tough meat is just… ugh. Like, you start chewing and you’re thinking about life choices. But this? This rump roast is the opposite of that. It’s one of those recipes where you barely do anything and end up with something you wanna eat for days.
And yeah—it’s carnivore all the way. No fluff, no fillers, just beef.
Why Rump Roast Works So Well for Carnivore-Style Eating
It’s not a fancy cut or anything, but that’s kinda the point. Rump roast (bottom round if we’re being technical) is cheap, lean, and when you slow cook it the right way? Gets crazy tender, like actually soft.
Plus it’s all protein and animal fat. That’s it. No sugar, no carbs hiding in the seasoning, just meat doing what it’s supposed to do. Which is perfect if you’re living that animal-based life and just want food that makes sense and fills you up.
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Getting It Tender Without Fussing Around
The trick with this cut is not rushing it. You wanna roast it low and slow so all the tough stuff breaks down and turns into something juicy.
Let it hang out on the counter for a bit before cooking so it’s not fridge-cold going into the oven—that helps it cook even. Sear it at a high temp first to lock in that flavor and then just… walk away. Let the oven do the rest.
Once it’s done, you gotta slice it thin. Like thinner than you think. And always against the grain or yeah, it’s gonna be chewy again and you’ll be mad about it.
Want More Fat? Easy Fix
Carnivore folks need fat, right? So if you want it richer, just add stuff. Drop some butter on it after it’s cooked, or drizzle beef tallow over the slices. It melts in and adds flavor and makes it more filling, too.
Bone marrow? If you’ve got some, throw that in. Just let it melt over the top and yeah, that takes it somewhere else flavor-wise without doing anything fancy.
Broth on the side works too—sip it with the roast or use it to reheat leftovers and keep ‘em juicy.
Meal Prep That’s Not Boring or Dry
This is the kind of thing you make once and eat all week. Slice it up, stash it in the fridge, grab what you want when you need it. Cold roast beef in the morning? Weird, maybe, but honestly—solid move.
Lasts about 5 days in the fridge if it’s sealed up good. And if you wanna freeze it, do it. Just wrap slices up in little packs and toss ’em in the freezer so you can thaw out what you need later.
Way better than scrambling for food or cooking every single day when you’re already tired.
Kinda Has a Mediterranean Vibe, Without the Plants
Even though this is pure carnivore, it’s got that same feel as a slow-cooked Mediterranean meal. Like, it’s simple, you use good meat, you cook it low and easy, and you end up with something comforting and solid.
You’re not throwing a bunch of stuff in—no tomatoes, no herbs or whatever—but the way it’s made still feels like that kinda food. Just… minus the plants.
Just a Roast. But Also Not Just a Roast
It’s meat. It’s cheap. It’s easy. And somehow it feels like you made something special even though it’s literally just beef and heat.
You’re not spending all day over the stove. You’re not throwing your macros outta whack. And you get a dinner (and probably lunch and maybe breakfast) that actually fills you up and tastes good too.
If you’re doing carnivore and wanna eat real food without a whole process—this roast is worth making. No drama, no fluff, just meat that works.
Carnivore Diet Beef Rump Roast
Equipment
- Roasting pan with rack
- Instant-read meat thermometer
Ingredients
- 1 boneless beef rump roast 2 to 3 pounds
- 1 tablespoon butter melted
- 1 teaspoon salt
Instructions
- Allow the beef rump roast to come to room temperature by setting it out for about 1 hour.
- Preheat your oven to 375°F.
- Place a rack inside a shallow roasting pan and set the roast on top.
- Brush the entire surface of the roast with the melted butter, then sprinkle salt evenly all over.
- Place the roast in the oven and cook for 30 minutes to create a browned outer layer.
- Lower the oven temperature to 225°F. Continue roasting until the meat reaches your desired internal temperature: 125°F for rare, 135°F for medium-rare, or 145°F for medium. This will take approximately 2 to 3 hours.
- Use a meat thermometer to monitor the temperature for accuracy.
- Once done, remove the roast and allow it to rest for 10 to 15 minutes before slicing.
- Cut thin slices across the grain and serve.
- Store any leftovers tightly wrapped in the refrigerator for up to 5 days.
Notes
- Thin slicing against the grain is key for tenderness, especially with rump roast cuts.
- This is an ideal zero-carb, carnivore-friendly recipe that’s both budget-friendly and satisfying.
- Leftovers can be enjoyed cold or gently reheated.
Nutrition
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.