Located partially in the round and partially in the top sirloin, the rump roast is a triangular cut of beef that usually has a decent amount of fat throughout the cut. This makes the cut of beef ideal for roasting or braising. While many people sear rump roast on the stove top before placing it in the oven, you can actually cook the entire rump roast right on the stove top. After searing, simply add liquid and let it simmer for two to three hours depending on the size of the roast.
Things You'll Need
- Rump roast
- Dry seasonings
- Olive oil
- Roasting pan with lid or stock pot
- Wet seasonings: soup mixes, broths or water
- Vegetables: carrots, onions, potatoes
Season your rump roast as desired. Depending on the recipe, this might simply entail salt and pepper or include a more complex rub. However, no matter the recipe, season the rump roast with all of your dry ingredients so they can be seared into the meat. Save the wet ingredients and vegetables for the simmering portion of the recipe.
Place a small amount of olive or vegetable oil in the bottom of the pan over medium-high heat.
Sear the rump roast on each side. Using a pair of tongs, rotate the rump roast so each side sears in the pan for four to five minutes.
Turn down the heat on the stove to low.
Add your wet ingredients and vegetables into the pot. The simmering process will require some form of liquid. Combinations of water, beef broth and soups might be called for in the recipe. The recipe will call for enough water to fill 2 to 3 inches of the pot around the rump roast. Additionally, add vegetables such as onions, carrots and potatoes called for in the recipe. Place the pot on the lid.
Simmer the roast for two to three hours. Continue cooking until the meat is fork tender. Periodically check the water level to make sure it has not all evaporated. If so, add a cup of room temperature water and replace the lid.
Remove the rump roast from the pot using a pair of tongs and place on your serving platter.