Rump roast is cut from the bottom round part of a cow or pork and is a lean cut of meat. Rump roast is an easy meat to prepare, and it is moist when cooked properly. Traditionally, rump roast is slow-roasted or simmered in a slow cooker for several hours. However, it's also a good cut of meat to use as thinly cut steak or cut into chunks for stew meat.
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According to FoodSafety.gov, you should cook meat for 30 minutes per pound of beef or pork rump roast. Place the rump roast in the oven at 163 degrees C. You can cook the meat at a higher temperature, but the internal temperature should reach 62.8 degrees C when it's thoroughly cooked.
When boiling rump roast, cook it for one hour per pound for the best moisture content. You want the roast to fall apart on the plate. If you boil the roast at its minimum 30 minutes per pound, the roast will cook thoroughly, but it will be dry and tough instead of moist. Check the internal temperature before eating the roast; the meat should be 62.8 degrees C.
Place the rump roast in a slow cooker to cook overnight, or set it before you go to work in the morning. You should always place a thawed roast in the slow cooker for best results. Set the slow cooker on low heat, add enough water, broth or stock to accommodate how many pounds of roast you have, and turn the slow cooker to high two hours before dinner time. Use 1 cup of liquid per pound of roast. If the internal temperature reads 62.8 degrees C, the roast is ready to be served.
Mixture of Meat
When cooking a mixture of meat such as chopped rump roast for stews, or stir-fry, the internal temperature should reach 71.1 degrees C. You can avoid overcooking items that need less cooking time by placing them with the rump roast later in the cooking process. For example, when making a stir-fry with vegetables, place the veggies in the pan five to 10 minutes before the meat is fully cooked.
Cut the rump roast into equal sized steaks. Use a lunch meat slicer if you have one on hand, or use a butcher's knife. Some grocery stores will cut the meat for you in their meat section if you ask. Depending on how thinly cut the meat is, you can pan-fry it for a couple minutes on each side. The U.S. Department of Agriculture's Food Safety and Inspection Service recommends cooking 3/4-inch-thick steak for three to four minutes on each side.
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