Rump roast is cut from the round or hip, the entire upper leg of the cow carcass. It is also known as Round Roast, Bottom Round Pot Roast, Diamond Cut Roast, or Manhattan Roast.
The triangular shaped rump roast provides a juicy beefy roast, and it is inexpensive as well. Rump is best suited to moist heat cooking. A rump that contains a moderate layer of fat and good marbling (layers of fat and meat) will be succulent and tender when cooked.
Preparing the Rump Roast
To bring out additional flavor and produce a more buttery texture, dry age the roast for a few days. You can do this in the refrigerator. Put the roast uncovered on a wire rack over a pan for a day, or as long as 3-4 days. Trim off any dried parts after the aging. A roast may lose 5%-15% of its weight during the aging.
Step 1. Take out the rump roast from the refrigerator 1 hour before cooking to bring it to room temperature.
Step 2. Pre-heat the oven to 250 degrees and place the rack on the lower middle position. Get a heavy bottomed roasting pan and set it on a burner. If it is too big, use 2 burners. Adjust the temperature to medium-high.
Step 3. When the pan is hot, sear the roast on all sides for a total of about 6-8 minutes. The purpose of searing is to seal in the juices and prevent the entry of bacteria. Searing also gives the roast a nice brown surface.
Step 4. Remove the roast gently and set a wire rack in the middle of the pan. Set the roast fat side up on the rack. Season with salt and pepper, and put a dash of your favorite spices, like onion or garlic powder. For added flavor, slice small slits on the top of the roast, and push in small pieces of garlic cloves which have been cut lengthwise. Place the pot into the oven and cook uncovered until the temperature reaches 110 degrees. Use an instant read-meat-thermometer inserted into the thickest part of the roast to determine the temperature. This may take about 1-2 hours depending on the size and shape of the roast.
Step 5. Adjust the oven temperature to 500 degrees Fahrenheit and continue cooking until the internal temperature reaches 130-140 degrees.
Step 6. Take out the rump roast from the oven and cover loosely with foil. Let it rest for at least 15-20 minutes as the juices redistribute evenly throughout the roast.
Step 7. Carve across the grain into thin slices. Serve with green salads and enjoy the meal!