How To Cook A Rump Roast | Classic Roast Beef Recipe (2024)

FAQs

What is the best cooking method for rump? ›

Rump roast is a lean and economical cut that is tasty yet tough. This cut typically takes a longer time to become tender (there are additional ways to tenderize tough meat, too). The best way to cook it is to braise it in the oven or to use a slow cooker.

When cooking a roast in the oven, keep it uncovered until roasted to the desired doneness. After removing from the oven, tent with foil and let stand 15 minutes before carving. This allows the juices to redistribute, preventing them from draining out during carving—and preventing dry, disappointing meat.

5. Place roast fat side up / bone side down on the rack. Placing your roast fat side up lets the fat melt and flow down, moistening the meat as it cooks. There are debates on whether the fat would be enough to baste the lean meat as it melts down, but it makes the surface crispier.

Cook for three minutes on each side then transfer to a baking tray and finish in a hot oven for 10–15 minutes. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you'll get a more even and tender result by using the oven.

Tough cuts of meat like the rump roast require low heat for an extended time (in contrast to quick-cooking high heat for a ribeye steak). The long cooking time allows the tough connective tissue to break down and the firm collagen to liquefy into gelatin, which makes for a juicy and succulent pot roast.

When roasting meat and poultry, set the oven temperature to 325°F (163°C) or higher. Explore the charts below to learn how to get great results every time you cook.

To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water! Invest in a digital thermometer that lets you monitor the temperature of your roast – or even alert you when it's done – without opening the oven door.

Do you cover roast beef when cooking? You should cover a beef roast with kitchen foil for at least part of the cooking time. This stops the roast beef from drying out too much during cooking.

Whole, it averages 15 pounds, but the entire rump is most often cut into three or four roasts that are 3 to 4 pounds each. Rump roast comes from a muscle group that gets a lot of exercise; therefore, it has little fat and is extra lean. It will be tough unless you cook it correctly.

What is another name for a rump roast? ›

Rump roast, also affectionately known as bottom round roast, comes from the energetic hindquarters of the cow, where the muscles are regularly exercised. This cut of beef may be a bit more robust, but its developed muscle fibers give it an unparalleled depth of flavor.

The meat will cook just fine without searing. (And any surface bacteria will die during cooking anyway.) But I really believe that the depth and complexity of flavor we gain in this searing step is well-worth the extra effort.

Just rub the roast liberally with kosher salt and pepper (and whatever other spices you'd like to use), and set it, uncovered, on a sheet tray or roasting pan in the fridge. Don't even think about taking the meat directly from the fridge to the oven. It will take longer to cook, not to mention roast unevenly.

I think we're all looking for a little safety net of cooking, and salting ahead of time is it. Salting ahead of time is also the reason that restaurant steaks, chickens, and fish fillets always seem to have the crispiest, most perfectly browned exteriors and skin.

Rump steak cooking times

Cook the steak for three minutes on each side then move to a baking tray to finish in a hot oven for around 10-15 minutes. Alternatively, you can finish cooking your steak in the pan, give a thicker piece of meat (5cm) five minutes on each side if you want medium rare.

Using acidic ingredients like lemon juice, vinegar or buttermilk not only add flavor but also break down tough proteins, giving the meat a “pre-cook” before it hits the grill. Just make sure you don't let it sit on the marinade for too long (30 minutes to two hours should be sufficient), or it'll become soft and mushy.

Beef rump needs no introduction. From stir-fries to steak, it is widely available and features in many favourite dishes. Rump steak is taken from the rump section of the hindquarter. The rump can produce traditional rump steaks or when seam cut it can also produce prime rump steak and bistro steak.

This is certainly true when it comes to notoriously tough cuts of meat like beef brisket and pork shoulder. Cooking these cuts of meat slowly, either by braising, stewing or grill roasting, is the best way to get these tasty cuts of meat meltingly tender.