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

FAQs

What temperature should a rump roast be cooked at? ›

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.

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.

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.

Rub with oil, salt and herbs. Ideally brown the meat in a pan first or roast on a high heat for the first 20 minutes. Place the meat on top of some halved red onions so it is not sitting on the bottom of the pan. Baste half way through the cooking and let it rest for at least 20 minutes before carving.

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.

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.

How to Roast Beef Like a Pro. Don't crowd your meat in the pan – leaving some space around and under the meat allows it to heat evenly. To give your meat a flavourful crispy exterior, cook uncovered on a rack set in a shallow roasting pan. Don't add water!

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.

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.

I opt for basil, thyme, paprika, dried bay leaves, and black pepper. These add a lovely, almost Italian-inspired flavor to this pot roast recipe. Veggies. Including onions, garlic, carrots, and potatoes (all of which are also in my beef stew!).

What makes the most tender roast? ›

Tenderloin. The most tender roast of all—it's under the spine— with almost no fat or flavor. It's tapered in shape, the middle being the "center cut." The labor involved and waste produced in trimming and tying a tenderloin drives up the price. Top sirloin roast.

So, the best way to avoid tough, dry, chewy roast beef is to watch the cooking temperature. If it's a tender cut, make sure not to overcook it. Drying it out with overcooking will make it tough.

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).

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.