How to Cook a Delicious Rump Roast
This is the first time I have made a Rump Roast. I make a killer Chuck Roast that will melt in your mouth. I really wanted to learn to make a great Rump Roast so I could make some other recipes that would save me SO MUCH MONEY.
A good roast in the store at the deli will cost you over $9.00 a pound. I made a 3 plus pounder for $10.00.
My first attempt didn't go so well. I had to go pick up my kids from school and the hubby had the simple job of turning the degrees on the oven down when the buzzer went off. Well, you can probably guess what I am going to say next. He DID NOT turn the degrees down because he was watching JUDGE JUDY! It was overcooked and ruined. Grrrrr. I wasn't going to give up though I had to make the perfect Rump Roast.
These Rump Roasts are on sale at Smiths right now and for $10.20 that was a great deal for over 3 lbs. This doesn't just feed one meal, it can feed three depending on the size of your family. I have a family of five and over the next two days I am going to show you two different recipes you can make with this $10.00 roast. I saved so much money and still had some left over. You can certainly use whatever seasonings your little heart desires.
Ingredients
2 1/2 lb. Rump Roast (mine was 3.41)
2-3 garlic cloves sliced
Season generously with:
onion salt
garlic salt
Lawry's seasoning
salt and pepper
1/2 can of beef broth
Directions
First rub your Rump Roast all over with Olive Oil. Make sure it is covered nicely. Put some slits in around the fatty top and sides and insert the sliced garlic. Generously season the Rump Roast. Don't be shy, give it lots of seasoning and salt and pepper. Preheat oven at 375 degrees. Use a roasting rack, this is important. You don't want the meat directly on the roasting pan. If you need to buy an aluminum one at the store that is fine just make sure you have a rack. I like the V ones. Make a tent over it with aluminum foil.
Cook at 375 for 45 minutes. DO NOT OPEN THE OVEN DURING THE COOKING TIME. After the 45 minutes drop the temperature to 250 degrees and cook for another 1 1/2 hours.
When you take it out of the oven let it sit for at least 15 minutes before taking off the tent and cutting. With a 3.41 lb roast and following these directions will give you pink in the middle and cooked more on the outside. Perfect for me. A smaller roast will make it more rare, still perfect for me.
IMPORTANT! Slice across the grain in very thin slices.
SAVE THE RESERVED JUICES! My next recipe will be French Dip Sandwiches where you will want that juice for Au Jus. So yummy. The next recipe after that is an oh so delicious Oriental Beef, Cilantro, Onion and Garlic Stir Fry over Rice. A favorite that was gone in minutes.
Don't forget to save those juices! Enjoy.
Thanks for Stopping By!
Thanks for Stopping By!
Dori
do you think this would work in a crockpot?
ReplyDeleteI am not sure how this would turn out in a crock pot. I bet it would. I was curious about this myself. I will try it next time and let you know. If you try it before I do then let me know.
ReplyDeleteHi Dori,
ReplyDeleteLove your site. This sounds like a great recipe I would like to try + others. I see buttons for Facebook, Twitter and Pinterest, but not a print button. Is it your intention we try to and copy and paste this? I can't take my computer into my kitchen and cannot read the recipe from my phone. (Print is too small). Just wondering. It would be nice if there was a print button... Karen in TX
Hi Karen, as long as your computer is hooked up to a printer you can print even if their is no PRINT BUTTON, just hold down the CTRL and P keys on your key board at the same time and the print screen will appear. You will then see the PRINT box click on print and that's it, it works on anything at anytime or page. Good luck. Rick
DeleteIs the beef broth for the bottom of the roasting pan?
ReplyDeleteI usally put some sort of liquid in the pan so the roast doesn't dry out, This is the one step Dori forgot to tell you. Or if using a crock pot you made need more than one can of broth depending how big the roast is. I find that every website is not perfect and they always leave something out or they don't respond back to your questions as in this case, I hope this helped you Erica. Rick
DeleteWhat do you do with the beef broth?
ReplyDeleteDori explained her cooking method for a 3.41 lb. roast and said it was perfect, pink in the middle and more well done on the outside. Then she goes on and say's if you use a smaller roast it will be more rare on the inside using her method, that is not true. If you use a smaller roast at those cooking times the roast will be more medium to well done since it is smaller. Always use a meat thermometer, rare should be around 140-145, medium rare around 160-165, and well done 170 degree's. And don't forget about the carry over cooking time, that's after you take the roast out it will continue to cook for about 10 minutes so watch that thermometer. I take mine out at 140 degree's for a 2.5 lb roast, tent it and let it rest for 15 minutes so the juices don't run out when you cut into the meat. Enjoy. Rick
ReplyDeleteI am going to try your rump roast for sandwiches (one more time out of many attempts). Mine either come out too tough, even low heat and using a thermometer, to having it falling apart trying to get it out of the pan, I just want a nice sliceable roast for philly's and ju jus. Corss fingers, we'll see in a couple days.
ReplyDeleteThe key to rump roast, is slow cooking it. Well done but very tender. Its almost impossible to over cook at low heat.
ReplyDeleteSeer/braise it first. Add broth and spices. Cover it with alum foil in your oven cooking item of choice. 250 degrees @ 30mins per pound or longer. Add vegetables potatoes with about 2hrs remaining.