Slow-Roasted Rump Roast
A rump roast is a delicious and versatile cut of beef that can be cooked in a variety of ways. This recipe will guide you through the process of preparing a succulent rump roast that's sure to impress your guests.
Equipment
- Oven-safe pan or Dutch oven
- Meat thermometer
Ingredients
- 3-4 lb rump roast A cut from the hindquarters of the cow.
- 2 tbsp olive oil For searing the roast.
- 2 tsp salt Adjust to taste.
- 1 tsp black pepper Adjust to taste.
- 1 tsp garlic powder For flavor enhancement.
- 1 tsp onion powder For flavor enhancement.
- 1 cup beef broth For moisture during roasting.
Instructions
- Preheat your oven to 325°F. Pat the rump roast dry with paper towels and season it generously with salt, pepper, garlic powder, and onion powder.
- Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat. Sear the roast on all sides until a deep, golden-brown crust forms, about 2-3 minutes per side.
- Transfer the pan to the preheated oven and roast the meat for 2-3 hours, or until it reaches your desired level of doneness (approximately 125°F for medium-rare, 130°F for medium, or 135°F for medium-well).
- Baste the roast with the pan juices every 30 minutes during the cooking process. Once the roast is cooked, remove it from the oven and let it rest for 15-20 minutes before slicing and serving.
- To guarantee the best results, be sure to use a meat thermometer to monitor the internal temperature of the roast. Additionally, allowing the meat to rest before slicing is essential, as it allows the juices to redistribute throughout the roast, resulting in a juicier and more flavorful final dish.
Notes
Rump roast is a versatile and flavorful cut of beef that can be a valuable addition to your dietary regimen. Mastering the right cooking techniques is key to revealing its full potential.