Emeril Lagasse's Sunday night roast beef recipe makes a tender rump roast and delicious gravy. It calls for a 3- to 3 1/2-pound bottom round rump roast and takes approximately two and half hours to prepare and makes six to eight servings.
Let the rump roast sit out until it reaches room temperature, and then season it with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper and 1 teaspoon of Emeril's essence, a blend of paprika, garlic powder, onion powder, cayenne pepper, oregano and other spices. Heat 3 tablespoons of olive oil in a Dutch oven and brown the meat for around four minutes on each side.
Remove the roast from the pan, add 1 large white onion cut into slices and 3 sprigs of fresh thyme, and place the roast back into the pan with the fat side facing up. Add 3 cups of beef broth to the pan, and place it uncovered into an oven preheated to 265 degrees Fahrenheit. Roast the beef in the oven until it becomes tender and has reached an internal temperature of 130 to 135 F, which should take between one and a half to two hours. Take the roast out of the pan, and let it rest on a cutting board for around 15 minutes before carving and serving.