The Perfect Rump Roast: Cooking Time And Techniques

how long do i cook a bottom round rump roast

Rump roast is a cut of beef from the top of the back end of a cow, specifically the round (hindquarters). It is a relatively inexpensive, lean, and tasty cut that is perfect for slow roasting.

The best way to cook a rump roast is to braise it in the oven or use a slow cooker. The key to a tender roast is to cook it slowly at a low temperature for a long period. This helps to break down the connective tissues in the meat, resulting in a more tender texture.

Ingredients:

- 3-4 lb rump roast

- 3-4 cloves of garlic, roughly chopped

- 3-4 fresh rosemary sprigs, roughly chopped

- Coarse sea salt and freshly cracked black pepper

- 3 cups baby potatoes

- 3-4 carrots, sliced into 3-4 lengths

- 1 white or yellow onion, quartered

- 1 tbsp brown sugar (optional)

- 1-2 tbsp flour (optional)

Instructions:

1. Preheat your oven to 275°F.

2. Remove the roast from the refrigerator and pat it dry.

3. In a small bowl, combine the garlic, rosemary, salt, pepper, and olive oil. Rub this mixture generously over the entire roast.

4. Using a sharp knife, cut 1 deep slits into the roast and place the remaining garlic chunks into the slits.

5. In a large Dutch oven or oven-safe pot, sear the seasoned meat over high heat for 3-4 minutes on each side until browned.

6. Remove the roast from the pot and reduce the heat to medium. Add a dash of olive oil and the vegetables to the pot. Sauté for 5-6 minutes until slightly softened.

7. Deglaze the pot by adding 1 cup of beef stock or water and scraping up the browned bits from the bottom. You can also add the brown sugar here if using.

8. Place the roast back into the pot, on top of the vegetables. Cover with a tight-fitting lid and place in the oven.

9. Cook for about 20 minutes per pound, or until your desired doneness is reached. Use a meat thermometer to check the internal temperature, which should be 135°F for medium-rare or 145°F for medium.

10. Once cooked, remove the roast from the oven and let it rest for 15 minutes before slicing and serving.

Characteristics Values
Oven temperature 275°F, 375°F, 350°F, 190°C, 225°F, 500°F
Cooking time 30 minutes per pound, 45-55 minutes per pound, 30 minutes, 2 hours, 3 hours, 20 minutes per pound, 1 hour, 30 minutes per pound, 20-30 minutes, 15-30 minutes, 20 minutes, 1 hour, 30 minutes, 3-4 minutes
Resting time 30 minutes, 10-15 minutes, 20-30 minutes, 15 minutes
Internal temperature 135°F, 145°F, 150°F, 135°F-140°F, 145°F, 150°F
Doneness Medium rare, medium, medium well

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Seasoning and prep

The key to a delicious bottom round rump roast is in the seasoning and prep. Here's a step-by-step guide to help you achieve the perfect flavour:

Step 1: Choose Your Meat

Select a bottom round rump roast that has an even shape and size. This cut of meat typically weighs around 4 pounds and is an affordable, tender option. Look for a roast with a nice balance of meat and fat, which will result in a juicy and flavourful dish.

Step 2: Prepare the Meat

Remove the roast from its packaging and pat it dry with paper towels. This step is important as it helps the seasoning stick to the meat and promotes even browning. You can also tie the roast with kitchen twine to ensure even cooking, though this is not necessary.

Step 3: Create the Seasoning

In a small bowl, combine a blend of dried herbs such as garlic cloves, oregano, thyme, and rosemary. You can also add kosher salt and coarse black pepper to enhance the flavour. Mix these ingredients well, using the back of a spoon to break up the rosemary.

Step 4: Apply the Seasoning

Brush the roast with a coating of olive oil. This step helps lock in the juices and creates a crispy exterior. Then, use your fingers to rub the seasoning mixture all over the meat, gently massaging it into the roast until it is fully covered.

Step 5: Refrigerate (Optional)

For even more flavour, place the seasoned roast uncovered in the refrigerator for about 6 hours. This step is optional but allows the surface of the meat to dry out slightly, which will help it brown faster and result in a more uniform colour.

Step 6: Bring to Room Temperature

Remove the roast from the refrigerator and let it sit at room temperature for about 30 minutes before baking. This step helps the meat cook more evenly, resulting in a juicier roast.

Step 7: Insert Garlic (Optional)

Before cooking, you can enhance the garlic flavour by making small incisions in the roast and inserting slivers of garlic into each cut. This step is optional but will infuse the meat with additional flavour.

Now that your bottom round rump roast is seasoned and prepped, it's ready for cooking!

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Oven temperature

Preheating the Oven

It is important to preheat your oven to the desired temperature before placing the roast inside. For a bottom round rump roast, preheat your oven to a temperature between 275°F and 375°F. A lower temperature, such as 275°F, is ideal for slow-roasting the rump roast, resulting in a more tender outcome.

Initial High-Temperature Sear

To develop a flavorful crust and enhance the overall taste of the roast, start by searing it in a hot oven at a higher temperature. Set your oven to 375°F for the initial searing process, which will help create a delicious brown exterior on the meat.

Reducing the Temperature for Slow Roasting

After searing the roast, reduce the oven temperature to a lower setting, typically between 225°F and 275°F. This slow-roasting technique is crucial for tenderizing the meat, especially for tougher cuts like the rump roast. The low temperature prevents the gristle from becoming too tough, ensuring your roast is juicy and tender.

Cooking Time and Internal Temperature

The cooking time will depend on the size of your roast and your desired level of doneness. As a rule of thumb, plan for about 30 minutes per pound of meat. For a medium-rare roast, aim for an internal temperature of 135°F, while for medium, target 145°F. Remember that the temperature will continue to rise by about 5-10°F as the meat rests after removing it from the oven.

Resting the Roast

Once your roast reaches the desired internal temperature, remove it from the oven and let it rest. Tent it with aluminum foil to retain heat and allow the juices to redistribute. The resting time can vary, but it is typically recommended to rest the roast for 15-30 minutes before slicing and serving.

Adjustments for Bone-In Roasts

If you are cooking a bone-in rump roast, also known as a standing rump roast, you may need to adjust the cooking time. Bone-in roasts can act as an insulator, so they may require a slightly longer cooking time than boneless roasts.

Checking Doneness with a Meat Thermometer

To ensure your rump roast is cooked to your desired level of doneness, use a meat thermometer to check its internal temperature. Insert the thermometer into the thickest part of the roast and make sure it reaches the center. This will help you determine if you need to cook the roast further or if it's ready to be removed from the oven.

Tenting with Aluminum Foil

When removing the roast from the oven, whether to check its internal temperature or because it has reached the desired doneness, tent it with aluminum foil. This step helps retain heat and prevents the meat from drying out.

Reheating Leftovers

If you have leftover rump roast, you can reheat it in the oven. Preheat your oven to 250°F and place the roast in a roasting pan or baking dish. Add a small amount of beef broth to keep it moist, cover the pan with aluminum foil, and heat for 20-30 minutes or until warmed through.

In summary, achieving the perfect bottom round rump roast involves a combination of the right oven temperature, cooking time, and resting techniques. By following these instructions and tips, you'll be able to master the art of cooking a delicious and tender rump roast every time.

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Cooking time

The cooking time for a bottom round rump roast depends on the desired level of doneness and the method of cooking. Here are some guidelines for different cooking methods:

  • Oven-roasting: For a medium-rare roast, cook the rump roast at 275°F for approximately 45-55 minutes per pound. For a medium roast, cook at the same temperature for 50-55 minutes per pound. The internal temperature for a medium-rare roast should be 135°F, while a medium roast should be 145°F. It is recommended to cook beef roasts to a minimum internal temperature of 145°F.
  • Slow cooker: Cook on low for 8-10 hours or on high for 4-6 hours until the meat is tender.
  • Instant Pot: Sear the roast on all sides, then add vegetables and cook on high pressure for 20-25 minutes per pound. Allow for a full natural pressure release, which may take about 30 minutes.
  • Grilling: Turn the grill to high heat and sear the seasoned rump roast for 3-4 minutes on each side. Reduce the heat and cook indirectly at a low temperature until the desired doneness is reached.

It is important to note that the cooking time may vary depending on the size and shape of the roast, the accuracy of your oven, and personal preference for doneness. Using a meat thermometer is the best way to ensure the desired level of doneness is achieved.

Additionally, when roasting in the oven, it is recommended to let the roast rest at room temperature for 30 minutes before cooking and 15-30 minutes after cooking. This allows the meat to cook more evenly and results in a juicier roast.

Tips for a Tender Roast

To ensure a tender bottom round rump roast, consider the following tips:

  • Low and slow cooking: Cooking the roast at a lower temperature (around 275°F) for a longer period helps break down the connective tissues, resulting in a more tender texture.
  • Searing: Searing the roast at a high temperature initially adds flavor and creates a beautiful brown crust.
  • Resting: Letting the roast rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful dish.
  • Thin slicing: Slicing the roast thinly against the grain enhances its tenderness.
  • Marbling: Look for a cut with some visible fat marbling, as this can contribute to better flavor and tenderness.

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Resting the meat

Additionally, large pieces of meat will continue to cook for a few minutes after being removed from the oven due to carry-over cooking. Tenting the meat in foil will keep it warm while it rests. The amount of resting time will vary depending on the cut and cooking technique but is usually between 10 and 20 minutes.

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Making gravy

Gravy is a great way to add flavour to your roast and there are several ways to make it. Here is a simple recipe for onion gravy that goes well with bottom round roast:

Ingredients:

  • 1 large sweet onion, sliced
  • 1 cup beef broth (or beef broth concentrate dissolved in 1 cup hot water)
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried rosemary
  • Pan drippings to taste
  • Salt and pepper, to taste, if needed

Method:

  • Melt butter over medium-high heat in a large skillet.
  • Once melted, whisk in flour. Stir continuously for 1 minute.
  • Take the skillet off the heat and whisk in cold water until a paste forms.
  • Return the skillet to medium heat and add in pan drippings. Use as much or as little as you like. If the gravy is too thin, add more water.
  • Taste for seasoning and add salt and pepper as needed.
  • Serve with bottom round roast.

Tips:

  • If your gravy is too thin, you can add a cornstarch slurry to thicken it up.
  • Don't skip the step of searing the roast as this adds tremendous flavour to the pan for the gravy.
  • Deglazing the pot with beef stock will add lots of flavour. If you don't have beef stock, you can use water instead.
  • To avoid a "chunky" gravy, add the flour very slowly and whisk continuously.

Frequently asked questions

It depends on your desired level of doneness. For a medium-rare roast, the internal temperature should reach 135ºF. For a medium roast, remove it from the oven at 145ºF. For medium-well, cook it to an internal temperature of 150ºF.

The best way to cook a bottom round rump roast is to cook it slowly at a low temperature for a long period of time. This helps to break down the connective tissues in the meat, resulting in a more tender texture.

The ideal temperature to cook a bottom round rump roast is 275°F.

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