How to Cook a Rump Roast Rare

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Rare rump roast requires very little cooking time.

Beef lovers may consider a rump roast as one of the most delicious of all meals. Rump requires very little time to cook if you like it rare, and should be pink in the middle with bloody juice. A meat thermometer is essential. Cooking time depends upon oven temperature and the size of the roast, and it is very easy for even an experienced cook to over cook it. Horseradish sauce and gravy usually complement roast beef. Leftover rump roast makes very good sandwiches.


Step 1

Preheat the oven to 325 degrees Fahrenheit or 160 degrees Celsius. Take the beef out of the refrigerator and allow it to stand at room temperature for at least half an hour prior to cooking. (Some recipes call for the oven to be very high -- 500 degrees Fahrenheit -- for the first five minutes). Starting with a very high temperature sears the outside of the meat and locks in the flavor.


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Step 2

Season the meat. Rub salt and pepper all over it plus any other seasoning you desire. This may include herbs like rosemary and parsley, mustard, soy or Worcestershire sauce, or powdered onion. If you like garlic, cut slits in the surface and insert slivers of garlic. Do not cut too deep as this will allow too much juice to escape.


Step 3

Place the meat on a shallow shelf in a roasting pan or directly in the bottom of the pan. If there is a fatty side, this should be on top. Set the pan on a shelf in the middle of the oven and cook for 25 to 30 minutes per pound. The initial cooking time warms the beef first then starts cooking it. If your roast is 4 lbs or less, it should be done. Test it by inserting a meat thermometer into the meat. When it is done, the internal temperature should be 120 to 125 degrees Fahrenheit.


Step 4

Remove the roast from the oven and wrap it in aluminum foil, shiny side in, and let it rest for 20 to 30 minutes in a warm place. The meat will continue to cook, and the internal temperature should rise about another 10 degrees. Serve with roast potatoes and three vegetables -- one green, one white and one yellow. Don't forget the gravy and Yorkshire pudding if you are English. Yum!



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