Cooking Rump Roast In Oven

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A rump roast (called silverside in the UK^[1]) is a cut of beef from the bottom round, the rear leg of the cow. It's a tougher cut of meat than steak, and it usually tastes best when roasted slowly until tender.^[2] Rump roast makes a wonderful Sunday dinner meal, especially paired with comfort foods like mashed potatoes or rice. It's also the perfect type of meat to cook in a crock pot or slow cooker. This article describes three methods of cooking rump roast: braised in the oven, cooked in a slow cooker, and marinated.

Prep time (Braised): 15 minutes
Cook time: 90 minutes
Total time: 115 minutes

Ingredients

3 pounds boneless rump roast
Olive oil
Salt and pepper
1 cup red wine
1 cup beef or chicken broth

3 pounds boneless rump roast
Seasonings, such as garlic powder, cayenne pepper, Italian seasoning, or ranch dressing mix
Water

3 pounds boneless rump roast
1 cup vinegar
1 cup water
2 sprigs fresh thyme
2 cloves minced garlic
Salt and pepper

1

Trim the roast of extra fat. Don't remove all the fat from the roast, but if it has a thick or tough layer on one side, use a sharp knife to loosen it, then pull it off and discard.^[3]
2

Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius). ^[4]

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3
Heat oil in a large dutch oven or frying pan. Place the roast in the pan and cook until it is brown on all sides.
- Don't move the roast around in the pan until it is browned and ready to turn. Moving the meat will prevent it from browning thoroughly.
- Do not overcook; remove the meat as soon as it is brown on all sides. The point is not to cook it through, but to bring out the flavors in preparation for roasting.
4

Place the roast in a dutch oven or roasting pan. You may use the same dutch oven you used to brown the roast, or a clean roasting pan.
5

Pour the wine and broth over the meat. Season liberally with salt and pepper.
6

Cover the roast with a lid or aluminum foil. Place in the oven and roast for 1 1/2 hours, or 30 minutes per pound.
7
Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast.
- Rare meat is done when its temperature has reached 125 degrees Fahrenheit(52 degrees Celsius).
- Medium rare meat is done at 130 degrees Fahrenheit (54 degrees Celsius).
- Medium well meat is done at 140 degrees Fahrenheit (60 degrees Celsius).
- Well done meat is done at 160 degrees Fahrenheit (71 degrees Celsius).
8
Remove the roast from the oven and allow it to rest uncovered for thirty minutes.
- Carve the meat with a sharp knife and serve sliced.
- If you'd like to make gravy, pour the drippings into a saucepan over medium heat. Add a few tablespoons of flour and stir until thickened.
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1

Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.^[5]
2
Place the roast inside a slow cooker or crockpot. Adjust the temperature setting on the appliance to low.^[6]
- Most slow cookers and crock pots come with a guide to let you know how long it will take to cook meat at various temperatures. Use the guide to figure out what setting to use.
3

Pour the seasonings over the meat. Pour a cup of water over the seasonings.
4

Place the lid on the slow cooker and cook. It should take six to eight hours, depending on the setting you choose on your appliance.

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1

Trim the roast of extra fat. Take care not to remove too much fat; just the tough or thick parts.
2

Place the roast in a large food storage bag. Add the vinegar, water, thyme, garlic, and a few dashes of salt and pepper.
3

Seal the bag and allow the meat to marinate for 5 hours or overnight.
4

When you're ready to cook the roast, preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius).
5

Place the roast in a dutch oven or roasting pan. Set the marinade aside. Cover.
6

Cook the roast for one hour. Remove it from the oven and baste it with the marinade using a brush.
7

Return the roast to the oven and cook covered until done, about 1/2 an hour longer.
8

Test the roast to make sure it's done. Remove the lid or foil from the pan and insert a meat thermometer into the roast. Follow the guide above for making rare, medium rare, medium well, or well done meat.
9

Remove the roast from the oven and allow it to sit uncovered for 30 minutes. Carve the roast and serve in slices.

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Add New Question

Question

Can I roast the meat in a glass dish?

Yes, but consider turning the heat down 15 to 25 degrees; glass dishes tend to bake hotter than most metal dishes.
Question

When searing a rump roast in the oven, do I need to have it covered?

While searing the meat to brown it on all sides, the meat needs to be uncovered to brown properly. You don't want to cook the inside of the meat during the searing process. Browning it creates a slight "crust" which seals in the juices and kick-starts the flavor. This part of the process should take only a few minutes.
Question

Is using the lid for my roasting pan okay, or do I need to use foil?

Either will work fine; you just want to keep the moisture from escaping.
Question

Can a bottom round roast be smoked?

Yes but it takes forever. At 250 degrees my 3 pounder took 16 hours to get to shred temp (195 degrees). It has very stubborn connective tissue. When it was done, it was one of the best tasting meats I've ever had!
Question

Can I shred the roast after it is fully cooked to make barbecue sandwiches?

It's delicious shredded to make sandwiches, but you have to slow roast it to an internal temp of 195 degrees. A medium roast will never shred. This applies to all meats.
Question

Can I cook a roast in a cast iron skillet?

A skillet is great for browning the meat, but not for cooking it through. It would be very tough.
Question

Do I remove the string that is wrapped around the roast?

Not until the cooking is complete. After you have finished cooking the roast, let it rest, and then remove the string before slicing it. Do not remove the string any sooner.
Question

When using a slow-cooker, when do I add vegetables to the meat?

That depends on the weight and what you're cooking. For example, with a beef rump roast, you cook on low for 4 to 6 hours depending on weight. Then add veggies after 3 to 5 hours, depending how long you're going to cook it.
Question

When cooking a braised rump roast in the oven, can I add vegetables?

Yes. You can cook the roast on a bed of small potatoes, whole carrots, quartered onions and half-length sticks of celery, with the roast resting on top of the layer of vegetables. Be sure to add a half cup of water. I also sprinkle a quarter cup of good brandy over the meat, then put it in the oven.
Question

How much time should I cook a rump at 325?

About 90 minutes. Check after 75 minutes frequently with a meat thermometer.

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Try roast leftovers the next day with your favorite BBQ sauce for great sandwiches.
In regards to using cast iron, you don't want to cook it through on the stove, but if you sear it in cast iron, you can transfer it straight to the oven for roasting or braising. Cast iron is great for doing both steps in one dish.^[7]

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Article SummaryX

If you want to cook a rump roast in the slow cooker, start by trimming off any excess fat, then place the roast inside of the crock pot and turn the heat to low. Pour in any seasonings you're using, such as salt, pepper, cayenne powder, or ranch dressing mix, then pour water over the roast. Place the lid on the slow cooker and let the roast cook for 6-8 hours, then serve with your favorite sides. If you want to learn how to braise the rump roast in the oven, keep reading the article!

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