Things You'll Need
Kitchen twine or string
Low smoke point cooking oil such as peanut or canola, up to five gallons depending on the size of your roast
Rump roast is a flavorful cut of beef that is usually dry roasted. If you so desire, however, you can deep fry it instead. While many recipes call for individual cuts or slices to be fried one at a time in a pan, you can deep fry the whole rump roast at one go in a turkey deep fryer.
Pour your oil into the turkey fryer and heat to 375 degrees Farenheit.
Truss your roast so it can be lowered into the oil carefully, instead of dropped in.
Lower your roast into the oil and cook for three to four minutes per pound for medium rare.
Remove the roast from the oil and allow the meat to rest for half an hour before carving and serving.
To figure out how much oil you need, you can perform a water displacement test before you fry: Place your roast in the turkey fryer and cover with water to the fill line. Remove the roast and measure the water level in the fryer; this will be how high the oil should rise when you fry. Be sure to dry both the roast and fryer thoroughly before frying to prevent fires.
Keep a fire extinguisher handy before, during and after the cooking process for safety.
Do not pour hot oil out of the fryer. Always let it cool to room temperature before attempting to remove the oil from the fryer.