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
Preheat your oven to 160C.
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.
Place the roast in the oven and cook for one hour, uncovered.
Remove the roast from the oven and surround the meat with the prepared vegetables. Add 1 cup of water.
Return the roast to the oven, still uncovered, and cook for another hour or until the vegetables are soft and tender.
Allow the meat to rest for 15 to 20 minutes before carving.
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.
Surround the roast with three to four quartered potatoes, one quartered onion and three to four sliced carrots.
Combine two packages of beef seasoning mix with 2 cups of water. Pour over the roast and vegetables.
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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