So I was in a rush the other day at the store and meant to buy a chuck roast so I could make a kickass pot roast. You know, the kind that simmers all day in the crock pot, with little to no effort, with the delicious scent greeting you the second you step off the elevator and on the long walk to your apartment (sorry, neighbors). So anyway, I took my crockpot down from it’s hideyhole, and set about putting my pot roast together (that’ll be another post). Except, it wasn’t a chuck roast. It was a rump roast.
What’s the big deal, you ask? It’s a piece of meat. Throw it in the crock pot with a couple of carrots and rosemary and walk away. I could, I could easily have done that. But where’s your sense of adventure?
Chuck and rump roasts are from different areas of the cow, and may benefit from slightly different preparations. In this case, both are high up on the cow, which means they don’t see too much action, like your muscly brisket or flank areas. Both will do well with braising and long, slow cooking times, although the chuck tends to be a little more tough than the rump roast.
So, I decided to roast it in my oven instead of in the crock pot, like a classic Sunday roast beef. I found this simple recipe online, and tweaked it a bit with my own touches.
4-5lb Rump roast
3-4 cloves garlic, halved
2 cups water/broth
2T Worcestershire sauce
1 onion, sliced into rings
Take roast out of fridge approximately 2 hours before you want to start preparing. You’ll need approximately 4 hours total, depending on the size of your roast. Preheat oven to 500 degrees approximately 20 minutes before you start(or however long it takes your oven to get to temperature).
With a knife, poke small slits in the top and sides of the roast, large enough to slip a half of a garlic clove into. It’s ok if they peek out a bit. Liberally salt and pepper the roast all over, and place in a roasting pan (NOT on a roasting rack). Ok, the picture shows it on a roasting rack. I realized my mistake and took it off the rack before putting it in the oven at 275 degrees. DO NOT put it on a roasting rack. Got me? It’s just a nice picture. Good. Onward.
Sear meat in roasting pan for 20 minutes, then reduce heat to 275 and add water or broth, Worcestershire sauce, and onion (I also threw in a couple of leftover garlic cloves, I lurve garlic).
Occasionally baste with the liquid, and if needed, add additional water or broth to make a cup or two of jus (“jew”). What’s jus? Nothing, what’s jus with you? Ha ha. I digress. Bake for 20 minutes per pound for rare (125 degrees), or 25 mins per pound for medium (135 degrees). Don’t go much past medium – seriously – with this cut you really want to have a red or pink center. If you like your beef more well-done, select slices from either end of the roast.
When done, take roast out and rest on a carving board for 15-20 minutes. This allows the roast to re-absorb the moisture of the cooking liquid. Slice about 1/2″ thick slices and serve alongside classic side dishes like peas, creamed spinach and roasted potatoes with olive oil and rosemary.