How to cook a beef rump roast

Written by g.k. bayne
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How to cook a beef rump roast
Roast beef rump makes a perfect Sunday lunch. (Monkey Business Images/Monkey Business/Getty Images)

A rump roast is a popular cut of beef that is full of flavour and relatively inexpensive. The simplest way to cook a beef rump roast is in the oven. If you pan fry it, add potatoes and other vegetables for a full meal prepared in a single pan. If you don't have a roasting pan, you can cook a rump roast in a Dutch oven placed on your hob.

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Things you need

  • Roasting pan
  • 1.3 kg beef joint
  • Potatoes, quartered
  • Onions, quartered
  • Carrots, cut into 5 cm pieces
  • Cooking oil
  • Dutch oven
  • Two packs beef seasoning

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    Oven preparation

  1. 1

    Preheat your oven to 160C.

  2. 2

    Place the rump roast in your roasting pan, fat side up. If desired, season the roast with salt, pepper and other seasonings before placing it in the pan.

  3. 3

    Place the roast in the oven and cook for one hour, uncovered.

  4. 4

    Remove the roast from the oven and surround the meat with the prepared vegetables. Add 1 cup of water.

  5. 5

    Return the roast to the oven, still uncovered, and cook for another hour or until the vegetables are soft and tender.

  6. 6

    Allow the meat to rest for 15 to 20 minutes before carving.

    Hob method

  1. 1

    Heat 2 to 3 tbsp of oil in a large Dutch oven over medium high heat. Place the roast in the hot oil and brown on all sides.

  2. 2

    Surround the roast with three to four quartered potatoes, one quartered onion and three to four sliced carrots.

  3. 3

    Combine two packages of beef seasoning mix with 2 cups of water. Pour over the roast and vegetables.

  4. 4

    Bring to a boil, then turn the heat down to medium-low. Cover and let the roast cook for two to three hours or until the meat is tender and the vegetables are soft.

Tips and warnings

  • When oven cooking (if you are not cooking vegetables with the meat) use a rack in the bottom of the roasting pan to keep the meat out of the fat juices.
  • After roasting in the oven, make a simple gravy by combining 3 tbsp of the meat juices from the pan, 1 tbsp of flour and 1 cup of milk over high heat in a saucepan. Stir constantly until thick and bubbly.

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