How to Roll & Tie Rump Roast
Rump roasts, when properly cooked, can emerge from your oven tasty, tender and juicy. If the rump roast is unevenly cut, you may need to roll and tie the rump roast so that it cooks evenly. Does this Spark an idea?
Instructions
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1
Check the roast for to see if it needs to be tied. If the rump roast is roughly square and of even thickness, it does not need to be rolled. You can roast or braise it as is.
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2
Roll or tuck the uneven parts of the meat into a package of uniform thickness that is roughly square.
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3
Fasten the parts of the rump roast that you rolled or tucked into the package with kitchen twine. You should space the ties approximately 1 to 2 inches apart.
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4
Knot and trim the excess twine before seasoning and cooking the rump roast.
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Tips & Warnings
Like other cuts of meat, rump roasts come in a variety of grades.
Prime or choice rump roasts are best roasted at 325 degrees Fahrenheit for 25 to 40 minutes per pound, depending on how you like your meat done.
Rump roasts that are not prime or choice grade cuts should be braised. To braise a rump roast first brown it in oil, drain the oil, and then add about 1 inch of boiling water or beef broth. Cover with a tight-fitting lid and cook in a 300-degree Fahrenheit oven for 3 to 4 hours, depending on the size of the roast.
Cast iron cookware is ideal for braising meats.
