How to cook a Beef Rump Roast?

Question

I have a 4.87 lb rump roast. What Temperature..how many minutes per lb..and do I add water in the pan before putting in oven? I have never made one of these before....honestly...smile.
Thank You

I forgot to mention...I want it medium rare

Answer 1

The way I fix these is pretty simple. Take a 9 X 12 cake pan or larger if need be. Line the pan with aluminum foil leaving enough to cover the roast after preparation (this can be 2 pieces). Apply salt and black pepper to the roast surface (generously). Next, open a packet of onion soup mix and rub the powdered mixture into the roast. Put about 1/2" deep water in the pan. I generally cut up potatoes, carrots and onions to accompany the roast in the pan (these need to be salted as well). When you have all of the components in the pan, cover the contents with aluminum foil to seal the deal. Place in a preheated oven and cook for 2 1/2 - 3 hours at 350 degrees F. When the time has expired, turn the oven off and allow to sit for about 30 min. before removing the foil. You can then slice the roast with an electric knife and transfer all of the goodies to a platter for serving or just leave it in the pan (depending on whether you have guests or not). This is a real tummy pleaser. An added note: when slicing the meat, always cut across the grain of the meat to prevent its being stringy and to maximize the tenderness.

Answer 2

How To Cook Rump Roast

Answer 3

This Site Might Help You.

RE:
How to cook a Beef Rump Roast?
I have a 4.87 lb rump roast. What Temperature..how many minutes per lb..and do I add water in the pan before putting in oven? I have never made one of these before....honestly...smile.
Thank You

Answer 4

Rub the whole roast with a garlic clove or sprinkle it with a little garlic powder. Sprinkle salt and a little thyme all over the outside and rub it in. (use black pepper if you like it...I don't).

Put it in a 325 oven uncovered for about 2 hours. Put in potatoes, onions and carrots that have been coated in oil, and 2 cups of water, then cover and cook another hour.

Do you have a meat thermometer? Probably best to use it, too.

Answer 5

You should put it in a slow cooker with potatoes, carrots, celery and onions and sprinkle some salt and pepper on top of the roast, add a couple tablespoons of water and cook on low for 8 hours. This will turn out very tender and sooooo good. Just typing this out has made me hungry. =)

Answer 6

This is the only roast I've cooked for 20 years and its so easy and good!
Oven proof pan
pour a envelope of onion soup mix
2 cups of water
season with some garlic, lowerys, pepper
put roast in..put in a over at 325..
cook for 4 hours
check it once in awhile to make sure there is juice in the pan if it get s low add more water or wine wine..the
last 2hours mix a can of cream of mushoom soup
you can add veggies if you want..but We like it in warm sliced french bread..dipped in the gravy..yummmmmmmmmm

Answer 7

325 degrees...3 hours for well done.
Season with herbs of your choice, but no salt or it will get tough. A couple inches of water in the pan, covered.

It would be more tender in a crockpot, 8 hours on low.

Answer 8

A rump roast is often underrated — it has unusually good flavor. If your roast is rated "prime" or "choice," you can roast it at 325°F (160°C). Figure on 25 to 30 minutes per pound for rare, 28 to 33 for medium rare, 31 to 36 minutes for medium, and as long as you want for well done. To be sure — and we suggest everyone should get an instant-read thermometer — cook it until the internal temperature is 120° to 125° for rare, 130° to 140° for medium rare, 145° to 150° for medium, and 155° to 165° for well done. The meat will continue to cook after you take it from the oven; while you let it rest for 20 to 30 minutes, the internal temperature will rise another 10 degrees or so.

If your roast is of lesser quality, it will be too tough if you roast it, so you should braise it. Brown the meat on all sides in a little oil in a Dutch oven or roasting pan. Pour off the fat, add half an inch or so of boiling beef stock to the pan, cover it, and pop it into the oven at 300°F (150°C) for three to four hours. You will probably need to add additional stock as the meat cooks.

Answer 9

Make sure its thawed out.

Coat it with flour and garlic salt. Place in a pan with hot oil and brown the outside, all over, should only take a few minutes.

Place in an oven-safe dish, covered, and bake at 350 for an hour.

Uncover and pour one can of Campbell's Golden Mushroom Soup over it, and place it back in the oven for 15 minutes, covered.

Will be fall apart soft and juicy, and the sauce from the soup is awesome over rice or mashed potatoes.

Answer 10

INGREDIENTS:
1 tablespoon butter, room temperature
1 teaspoon finely grated lemon peel
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic cut in half
2 to 3 pounds beef roast - eye of round or rump roast
thinly sliced red onion and tomato slices for garnish
PREPARATION:
In a small bowl combine butter, lemon peel, thyme, salt, and pepper. Rub garlic halves over surface of beef roast. Spread butter mixture over roast, coating thoroughly on all sides. Place meat on rack in a shallow roasting pan.

Roast at 450°, uncovered, for 20 minutes. Reduce temperature to 300°; roast beef about 20 minutes longer for medium well. A meat thermometer should register about 140°. Remove roast from oven, cover loosely with foil, and let stand for 10 minutes before slicing. Place slices on a serving dish, and place onion and tomato slices around the edge. Serve immediately. Roast beef serves 6 to 8.