As a lean cut of beef, rump roast presents a delicious challenge for home cooks looking to create a tender and succulent centerpiece for their meals. However, don’t worry. In this article, I will guide you through the step-by-step process of cooking rump roast tender and delicious

1. How To Cook a Rump Roast

Ingredients

    • 3 to 4 pounds (1.4 to 1.8 kg) rump roast
    • 1/2 cup vinegar (e.g., red wine vinegar or balsamic vinegar)
    • 1/2 cup citrus juice (e.g., lemon juice or orange juice)
    • 1/2 cup wine (e.g., red wine or white wine)
    • 4 cloves garlic, minced
    • 1 tablespoon fresh rosemary, chopped
    • 1 tablespoon fresh thyme leaves
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper

Instructions

Use a meat tenderizer or a fork to pierce the surface of the rump roast. This helps break down the muscle fibers and promotes tenderness. Tenderizing the meat allows the marinade to penetrate more effectively.

In a mixing bowl, combine the vinegar, citrus juice, wine, minced garlic, chopped rosemary, thyme leaves, paprika, salt, and black pepper. Stir well to combine.

Place the rump roast in a large resealable plastic bag or a shallow dish. Pour the marinade over the roast, making sure it is evenly coated. Seal the bag or cover the dish with plastic wrap.

Preheat your oven to 375°F (190°C).

Remove the rump roast from the marinade then place the rump roast on a roasting rack in a roasting pan at room temperature for about 30 minutes.

Next, transfer the roasting pan to the preheated oven and cook at 375°F (190°C) for 30 minutes.

After the initial browning, reduce the oven temperature to 225°F (107°C) and continue cooking the rump roast at the reduced temperature until it reaches your desired level of doneness.

  • For medium-rare: Cook for approximately 20-25 minutes per pound (45-55 minutes per kilogram).
  • For medium: Cook for approximately 25-30 minutes per pound (55-65 minutes per kilogram).
  • For well-done: Cook for approximately 30-35 minutes per pound (65-75 minutes per kilogram).

Once the roast reaches the desired internal temperature, remove it from the oven and let it rest for about 15-20 minutes. Then slice the roast against the grain into thin slices before serving.

By following the guides outlined in this article, you now have the knowledge to transform a rump roast into a masterpiece on your dinner table.

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julia jane

Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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