Cook a Beef Rump Roast
A rump roast (called silverside in the UK) is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it usually tastes best when roasted slowly until tender. Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes or rice. It's also the perfect type of meat to cook in a crock pot or slow cooker. This article describes three methods of cooking rump roast: braised in the oven, cooked in a slow cooker, and marinated.
- Prep time (Braised): 15 minutes
- Cook time: 90 minutes
- Total time: 115 minutes
Contents
Ingredients
Braised Rump Roast
- 3 pounds boneless rump roast
- Olive oil
- Salt and pepper
- 1 cup red wine
- 1 cup beef or chicken broth
Slow Cooker Rump Roast
- 3 pounds boneless rump roast
- Seasonings, such as garlic powder, cayenne pepper, Italian seasoning, or ranch dressing mix
- Water
Marinated Rump Roast
- 3 pounds boneless rump roast
- 1 cup vinegar
- 1 cup water
- 2 sprigs fresh thyme
- 2 cloves minced garlic
- Salt and pepper
Steps
Braised Rump Roast
- Trim the roast of extra fat. Don't remove all the fat from the roast, but if it has a thick or tough layer on one side, use a sharp knife to loosen it, then pull it off and discard.
- Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius).
- Heat oil in a large dutch oven or frying pan. Place the roast in the pan and cook until it is brown on all sides.
- Don't move the roast around in the pan until it is browned and ready to turn. Moving the meat will prevent it from browning thoroughly.
- Do not overcook; remove the meat as soon as it is brown on all sides. The point is not to cook it through, but to bring out the flavors in preparation for roasting.
- Place the roast in a dutch oven or roasting pan. You may use the same dutch oven you used to brown the roast, or a clean roasting pan.
- Pour the wine and broth over the meat. Season liberally with salt and pepper.
- Cover the roast with a lid or aluminum foil. Place in the oven and roast for 1 1/2 hours, or 30 minutes per pound.
- Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast.
- Rare meat is done when its temperature has reached 125 degrees Fahrenheit(52 degrees Celsius).
- Medium rare meat is done at 130 degrees Fahrenheit (54 degrees Celsius).
- Medium well meat is done at 140 degrees Fahrenheit (60 degrees Celsius).
- Well done meat is done at 160 degrees Fahrenheit (71 degrees Celsius).
- Remove the roast from the oven and allow it to rest uncovered for thirty minutes.
- Carve the meat with a sharp knife and serve sliced.
- If you'd like to make gravy, pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.
Slow Cooker Rump Roast
- Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.
- Place the roast inside a slow cooker or crockpot. Adjust the temperature setting on the appliance to low.
- Most slow cookers and crock pots come with a guide to let you know how long it will take to cook meat at various temperatures. Use the guide to figure out what setting to use.
- Pour the seasonings over the meat. Pour a cup of water over the seasonings.
- Place the lid on the slow cooker and cook. It should take six to eight hours, depending on the setting you choose on your appliance.
Marinated Rump Roast
- Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.
- Place the roast in a large food storage bag. Add the vinegar, water, thyme, garlic, and a few dashes of salt and pepper.
- Seal the bag and allow the meat to marinate for 5 hours or overnight.
- When you're ready to cook the roast, preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius).
- Place the roast in a dutch oven or roasting pan. Set the marinade aside. Cover.
- Cook the roast for one hour. Remove it from the oven and baste it with the marinade using a brush.
- Return the roast to the oven and cook covered until done, about 1/2 an hour longer.
- Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast. Follow the guide above for making rare, medium rare, medium well, or well done meat.
- Remove the roast from the oven and allow it to sit uncovered for 30 minutes. Carve the roast and serve in slices.
Tips
- Try roast leftovers the next day with your favorite BBQ sauce for great sandwiches.
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