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

FAQs

What temperature should a rump roast be cooked at? ›

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.

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.

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.

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.

The trick to baking a tender rump roast and avoiding a dry result is cooking your roast slowly in low, moist heat. You'll want to cover rump roast while cooking in an oven-safe pot with a tight-fitting lid, such as a dutch oven. Adding liquid in the pot will yield a very tender pot roast.

If the meat is not falling apart, it needs to cook longer. When the meat is done, take it out of the pot and set aside. Scrape the fat off the top of the beef liquid. Taste the sauce- you may need to add salt or pepper.

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.

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.

While you're waiting, preheat your oven to the recommended temperature. You'll notice our chart selects low to moderate heat, in the range of 325 or 350 degrees, for larger roasts and higher heat, above 400 degrees, for smaller, tender roasts to produce the best results.

Is 350 too high for a roast? ›

There is unfortunately no easy way to cook a chuck roast fast, as it's a tough cut of beef that requires hours of braising to become tender. However, you can cut a large chuck roast into 2 to 3 smaller pieces and cook it at 350°F to save an hour or two.

Remember to reduce the temperature after 20 minutes and deduct the 20 minutes from the total cooking time - leave the oven door open for a couple of minutes to help it cool down. There's no need to cover your beef while it cooks; you want to get a good crust on the outside and foil won't help with this.

If you dredge the roast in seasoned flour, high heat would burn the flour so medium heat. What people don't consider, is while searing improves flavor it also helps build a barrier that keeps moisture and flavor in the roast.

To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

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.

Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160°F; poultry and fowl to 165°F; and fresh meat steaks, chops and roasts to 145°F. Use a thermometer to check temperatures.

Medium Rare

Cook on the other side until surface moisture is visible. Steak will be cooked to medium rare when it feels soft with blunt tongs. A meat thermometer will show the internal temperature of a medium rare steak as 130–140°F (55–60°C).

We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast. Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.