Rump roast, also known as round roast, is a tough and lean cut of beef that comes from the back end of a cow, in the rump area. It has a good amount of connective tissue which requires long, slow cooking times to break down and become tender. When cooked properly, rump roast can turn into a delicious, mouthwatering meal. There are two main methods that are highly recommended for cooking rump roast to perfection: braising and roasting.
Braising
Braising is one of the best cooking methods for tougher cuts of meat like rump roast. It involves browning the meat first to develop flavor, then slowly cooking it in liquid at a low temperature. This extended cooking time allows the connective tissues in the meat to break down, resulting in a fall-apart tender texture. Braising also keeps the meat very moist. Any kind of liquid can be used for braising such as wine, stock, tomatoes, etc. Here are the steps to braise a rump roast:
- Season the rump roast generously with salt and pepper. You can also use other dried herbs and spices like garlic powder, onion powder, paprika, etc.
- Heat oil in a heavy bottomed braising pan or Dutch oven over medium high heat. Sear the rump roast on all sides until well browned, about 2-3 minutes per side.
- Remove the browned roast from the pan. If needed, pour out most of the fat from the pan but leave behind about 1-2 tablespoons.
- Add aromatics to the pan like chopped onions, carrots, celery, garlic. Cook for 2-3 minutes until starting to soften.
- Pour in about 2-3 cups of braising liquid like beef stock, red wine or a mix. Use enough to come about 1/3 to 1/2 way up the sides of the roast.
- Add herbs like thyme, rosemary, bay leaves. Bring the braising liquid to a simmer.
- Return the seared roast to the pan along with any accumulated juices. The liquid should come about halfway up the sides of the roast.
- Cover the pan with a tight fitting lid. Braise in a 300°F oven for about 3-4 hours until very tender.
- Transfer the roast to a cutting board and tent with foil. Let rest for 10-15 minutes before slicing.
- While the meat rests, strain and defat the braising liquid. Simmer to reduce and thicken slightly.
- Slice the roast across the grain into 1/4 inch thick slices. Serve drizzled with the reduced braising sauce.
The long, slow braise tenderizes the meat while also infusing it with lots of moisture and flavor. This method turns a tough rump roast into a fork-tender dinner with complex flavors from the braising liquid.
Roasting
Roasting is another great technique for cooking rump roast to juicy, tender perfection. It uses dry heat in the oven rather than braising liquid. A rump roast is seared to develop flavor, then roasted at a high temperature to get a nicely browned exterior while keeping the interior moist and tender. Here are some tips for roasting rump roast:
- Bring the roast to room temperature before cooking.
- Generously season all over with salt, pepper and any other spices or herbs. Garlic, rosemary, thyme all pair well.
- Sear the roast on all sides in a hot skillet with oil until well browned.
- Place the seared roast fat side up on a wire rack set inside a roasting pan.
- Roast in a 450°F oven for about 15 minutes to develop a flavorful crust.
- Reduce heat to 250°F and continue roasting until it reaches an internal temperature of 120-125°F for medium rare, about 2-3 hours.
- Remove from oven, tent with foil and let rest 15-20 minutes before slicing against the grain.
- Make a pan sauce by simmering the drippings with wine or stock to serve with the sliced roast.
Roasting uses dry heat to concentrate the meaty flavor while keeping the inside tender. Cooking it low and slow results in evenly cooked, juicy meat. The initial high heat helps create a delicious browned crust. Letting the roast rest afterwards allows the juices to redistribute for maximum tenderness.
Comparing Braising vs. Roasting for Rump Roast
Both braising and roasting result in fork-tender, delicious rump roast, but there are some differences between the two methods:
| Braising | Roasting |
|---|---|
| Uses moist heat by slowly cooking in liquid | Uses dry heat in the oven |
| Develops lots of complex flavor from braising liquid | Concentrates beefy, roasted flavors |
| Meat turns out very moist and tender | Well rested roast is also moist and tender |
| Cooking time about 3-4 hours | Cooking time around 2.5-3 hours |
| Less hands-on time, mostly oven time | Requires searing roast first for more hands-on time |
In the end, both methods produce a succulent, fork-tender rump roast when cooked properly. Braising offers convenience while roasting gives you more customization. The braising liquid also makes an easy sauce compared to having to prepare a pan sauce after roasting. So consider whether you have the time for searing and want a more roasted flavor vs. the ease of braising.
Recipe for Braised Rump Roast
This braised rump roast turns out incredibly tender and full of flavor. The red wine braising liquid provides lots of richness.
Ingredients:
- 3 lbs rump roast
- Kosher salt and freshly ground black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine
- 2 bay leaves
- 1 tsp dried thyme
- 1 lb small potatoes, halved
- Chopped parsley for garnish
Instructions:
- Pat the rump roast dry and generously season all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear roast on all sides until well browned, about 2-3 minutes per side.
- Transfer seared roast to a plate. Reduce heat to medium and add onions, carrots and celery to the pot. Cook 5 minutes until starting to soften. Add garlic and cook 1 minute more.
- Add beef broth, wine, bay leaves and thyme. Bring to a simmer, then return roast and any juices to pot. The liquid should come about halfway up the roast. Cover and braise in a 300°F oven 3-4 hours.
- After 2 hours, add halved potatoes to the pot and continue braising until meat and potatoes are fork tender.
- Transfer roast and potatoes to a platter to rest. Discard bay leaves. Skim any fat from the braising liquid then simmer to reduce slightly.
- Slice roast against the grain. Serve drizzled with braising liquid and garnished with parsley.
Recipe for Roasted Rump Roast with Red Wine Sauce
Roasting concentrates the beefy flavors of rump roast for a delicious meal. The red wine sauce provides a nice complement.
Ingredients:
- 3 lb rump roast
- Olive oil
- Kosher salt and black pepper
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 shallot, finely diced
- 1 cup beef broth
- 1⁄2 cup dry red wine
- 1 tbsp tomato paste
- 2 sprigs thyme
- Chopped parsley for garnish
Instructions:
- Pat roast dry and rub all over with olive oil. Generously season with salt and pepper. Let come to room temperature 30 minutes.
- In a large skillet, sear roast over high heat until browned all over, about 1-2 minutes per side. Transfer to a wire rack set inside a roasting pan.
- Roast at 450°F for 15 minutes. Reduce heat to 250°F and continue roasting until it reaches an internal temperature of 120-125°F, about 2.5-3 hours total.
- Remove roast from oven, tent loosely with foil and let rest 15 minutes.
- Meanwhile, make the red wine sauce. Heat butter in a saucepan over medium heat. Cook shallot 2 minutes until translucent. Add garlic and cook 30 seconds until fragrant.
- Add beef broth, wine, tomato paste and thyme. Simmer 10 minutes until reduced by half.
- Strain sauce and season with salt and pepper to taste.
- Slice roast against the grain. Serve drizzled with red wine sauce and garnished with parsley.
Conclusion
Braising and roasting are two excellent methods for cooking rump roast to fork-tender perfection. Braising infuses it with lots of moisture and flavor from the braising liquid for convenience. Roasting concentrates the natural beefiness of the meat and requires more hands-on searing. Both techniques result in delicious, melt-in-your-mouth rump roast when done properly. Braising offers ease while roasting provides more customization. Choose your cooking method based on the time you have available and the flavor profile you want to highlight. Either way, a nicely cooked rump roast makes for a hearty, satisfying meal.