How to Cook a Beef Rump Roast

A rump roast 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 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 gives instructions on three methods of cooking rump roast: braised in the oven, cooked in a slow cooker, and marinated.

EditIngredients

EditBraised Rump Roast

3 pounds boneless rump roast

Olive oil

Salt and pepper

1 cup red wine

1 cup beef or chicken broth

EditSlow Cooker Rump Roast

3 pounds boneless rump roast

Seasonings, such as garlic powder, cayenne pepper, Italian seasoning, or ranch dressing mix

Water

EditMarinated Rump Roast

3 pounds boneless rump roast

1 cup vinegar

1 cup water

2 sprigs fresh thyme

2 cloves minced garlic

Salt and pepper

EditSteps

EditBraised 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 it's 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.

EditSlow 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.

EditMarinated 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.