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Cooking a bottom round rump roast is like baking any other type of roast: thaw, season, roast and serve it. A boneless bottom round rump roast comes from the hindquarters as part of the bottom round cut. Butchers split the bottom round into the bottom round roast and rump roast. Boneless bottom round rump roasts are an affordable, tender cut of meat that requires very little seasoning.
Remove the roast from the freezer. Thaw completely. You can, if pressed, cook the boneless roast frozen. Thawed roasts, however, take less time to cook and accept seasoning more efficiently.
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Preheat the oven to 325 degrees. Marinade or season the rump roast. You can season with just salt and pepper or soak the meat overnight in a marinade of your choice.
Place the rump roast in an oven-safe pan. Fill the pan with about an inch of water to cover the bottom. You can add seasonings or onion mix to the water to favor the meat as it cooks. Alternatively, exchange the water for broth or stock. This liquid becomes beef gravy with the addition of flour and a whisk after the roast finishes cooking.
Cook for 30 minutes per pound of roast. Insert a meat thermometer. For rare roasts, the thermometer should read between 125 and 140 degrees. Well-done roasts have an internal temperature of 155 to 165 degrees.
Remove the roast and place on a cutting board. Let the rump roast rest for about 15 to 20 minutes before slicing. Serve.
To save time, you can make gravy from the liquid while the roast rests.
You can also add potatoes and other root vegetables to the pan to cook with the roast.
Insert the meat thermometer into the thickest part of the meat about 2 inches deep.
Avoid sticking it into a fatty section, as the thermometer will not get a correct reading.