Sunday Night Roast Beef and Gravy with Easy Rice

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I had high hopes for this recipe and I'm an experienced cook so I thought I'd be in the majority of reviewers who gave this a positive rating. However, while it smelled delicious and the gravy was good, the meat was bland and very tough.

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Had a roast that was just over 2.5 lbs, so it was at temperature in 1hr10min. Almost all of the liquid remained and the onions had dissolved.
Got worried when slicing because the meat was light brown inside and looked dry but it wasn't, maybe because it had absorbed the gravy.
All in all, we found the roast tasty and the gravy rich and plentiful. So easy it definitely will be repeated regularly.

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Delicious. My picky teenage daughters said it was the best gravy they have ever ate. My new Sunday roast. I did mashed potatoes instead of rice.

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My beef was very tough, but the gravy was awesome!

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I do not understand what all the fuss is about this recipe. I was so disappointed! I followed the directions exactly and the roast looked beautiful! I was excited that it would taste as good as it looked but it wasn't very flavorful. Even the outside "crust" wasn't that tasty. I will not be making it again.

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Extremely easy! I made this with what I had in my kitchen, so I didn't have thyme, and I only had a 1.65lbs. roast. I cut down the ingredients, and only cooked in the oven for 30min, came out great! Perfect temp inside.

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Perfect! I took the suggestion of another reviewer and let my roast sit out for about 2.5 hours to come up to room temperature prior to cooking.
Next, I upped the amount of the essence seasoning using it in a liberal 'rub' fashion.
Once out of the oven, I removed the roast from the dutch oven to rest on a platter. While the roast was resting I placed the pan juices into the freezer for about 30 minutes so that the unwanted fats would thicken and rise to the top. I was able to skim the fat 'skin' from the juices and proceed with making the gravy.
The roast was delicious as was the gravy which turned out to be very dark and rich. I sliced up the remaining roast as thin as possible for sandwiches later in the week. The remaining gravy will freeze very nicely for a later use. I look forward to making this again with new confidence!

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i love this roast it's easy and very very tender !!!!! the rice goes great with it and the gravy is awesome !!!

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This is an excellent rump roast recipe, and the gravy is out of sight. I think one easy thing to miss here is letting the roast come up to room temperature before browning and roasting. I think that process is similar to cooking the roast at 72 degrees. I checked mine and it was 38 degrees out of the fridge. took about 4 hours to get to 60 and then after browning it was 70 degrees before going into the oven. I suspect this will help the folks that reported the toughness of the meat.

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This is sooooo good, the second time I have made it, first with mashed potatoes and the next with rice. The gravy is awesome...I would use less broth next time, so tender, my go to rump roast recipe!!