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

FAQs

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

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.

Follow these temperatures to determine how well-cooked you want your rump roast to be: 125°F for rare meat. 130°F for medium-rare meat. 140°F for medium-well meat.

Rump roast is an inexpensive cut of beef. Cooked the right way - low and slow - it melts into a very flavorful, tender roast. We've got all the steps outlined for you. Bonus: the leftovers make a delicious roast beef sandwich.

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.

Thick-slice the roast (1/4 in thick or so), then cut the slices into bite-sized cubes. Put these in a deep pan and add a can of beef broth (about a cup), a cup of water, and a half-cup of red wine. Heat this to a simmer over low heat and cover the pan, stirring occasionally.

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.

If you do not have a dutch oven, use a large oven safe-stock pot. If you do not have an oven-safe stock pot, sear the meat and sauté the veggies first on a large skillet, then transfer to an oven safe baking dish. Be sure to cover with a lid. If you do not have a lid, use some aluminum foil to tightly wrap the dish.

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.

Remove the roast from the oven when it reaches its finished temperature – 145ºF (63ºC) for medium-rare, 160ºF (71ºC) for medium or 170ºF (77ºC) for well done. Bone-in prime rib will take an extra 30 to 45 minutes; tenderloin will take 30 to 60 minutes less. (See our chart below for cooking times.)

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.

What is the best use of rump roast? ›

Do not cover your roast or put any water in the pan. A meat thermometer is another important tool. If you have an ovenproof one, insert it into the thickest part of the beef, usually the center. An instant read thermometer works, too, but don't leave it in while the meat is cooking.

Cooks Notes:

Roast without a lid for best browning. Use a thermometer to know when your Oven Roast is done the way you like it. Let roast stand at least 15 minutes after cooking to let juices settle. Carve Oven Roasts into thin slices across the grain.

The most likely cause of this is overcooking. As meat cooks, its muscle fibers shorten in both length and width and eventually squeeze out the juices they normally hold. As you can imagine, this leaves meat dry, and often stringy in texture. To avoid this problem, choose less-tender cuts of meat.

Braise, broil, sauté or pan fry rump steak. Cooking with oil or butter can help make this steak more tender.

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.

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.

Depending on the cut of meat you're dealing with, taking most quick-cooking steaks (sirloin for example) to medium (or 140ºF) is a good bet. The exception to this rule is tougher cuts of meat like brisket that need to be cooked longer to become tender.