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

FAQs

Does rump roast get more tender the longer you cook it? ›

The rump is a well-exercised muscle and cuts from this section are most tender when cooked for long periods of time to break down the connective tissues.

It takes time, but it's worth it. Here, a garlic-studded rump roast cooks uncovered in a roasting pan that's filled with water and even more garlic (1 pound of garlic total!). The resulting roast is tender on the inside and crisp on the outside.

“This meal is such a fantastic reimagining of steak and chips. It allows us to truly enjoy and celebrate the rump cut as a bigger joint, and as the oven does the hard work for you, all the last-minute smoke and stress is removed from the process.

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

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.

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.

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.

Since rump roast comes from an area a cow uses regularly, the surrounding muscles add to its tough connective tissue. Less marbling, or fat within the muscle, means you want to slowly cook this cut to soften the meat.

Rump roast and chuck roast are separate lean cuts of meat that come from different parts of the cow. Both stand up well to a “low and slow” style of cooking—that is, roasting or stewing the meat at a low temperature over several hours until it becomes tender.

Bottom Round Roast

Best for roasting or slow-cooking and slicing thin.

How do you keep a roast juicy? ›

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.

For roasts, the best cuts include rib (on the bone or boned and rolled), sirloin, top rump and fillet. For quick cooking, try fillet, entrecôte, rib eye, sirloin or rump steaks. Brisket, topside and silverside are good for pot roasts, and stewing and braising steak are good for stews and casseroles.

Just be sure not to wrap the foil too tightly, otherwise it will steam your joint. But loosely covering a hefty cut of beef halfway through as it roasts in the oven will keep it succulent. What's more, there are other things you can do to ensure a tender and flavorful roast.

Here are the steps to cooking a perfect Sunday roast beef: Preheat the oven to 220°C. Season the beef generously with salt and pepper, and any other herbs or spices you like. Place the beef in a roasting pan, and cook for 15 minutes at 220°C to sear the outside of the beef.

Roast the beef low and slow

This should take about 12 to 15 minutes per pound, so anywhere from 48 minutes to one hour for a 4-pound roast. If you are roasting a smaller piece of meat, you should reduce the cooking time accordingly, and Hondrum advises you to cut back on the salt and pepper as well.

Since rump roast comes from an area a cow uses regularly, the surrounding muscles add to its tough connective tissue. Less marbling, or fat within the muscle, means you want to slowly cook this cut to soften the meat.

It is only the temperature that counts. This in combination with the fact that the longer it roasts the more tender it will become. So you should roast at as low a temperature as you have the time for, and make sure that the internal temperature of the meat never gets above 60°C (140°F).

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.