Full of flavor, rump roast requires slow, moist cooking to turn into a tender entrée just waiting to be devoured. Time is required to melt the connective tissues. However, all that time cooking dries out the meat by the time the connective tissues dissolve, making it stringy. Keep the meat moist through the cooking process, whether you bake the roast whole, stuff it or create a stew. The good news is that after the rump roast is in the pot, your job is pretty much completed.
The roast should come to room temperature before cooking. Pat dry with paper towels, then add salt and pepper to taste. If you like, combine dried herbs and spices and rub all over the roast. Brown the roast on all sides to add flavor and seal in the juices. The oil in the pan should be nearly smoking so the meat browns. If the pan isn't hot enough the roast loses liquid and steams rather than browns.
Perfect Pot Roast
A slow cooker turns a rump roast into dinner without a lot of work on your part. If you don't have a slow cooker, it's no problem. Cook the roast in the oven covered with foil or on the stovetop in a pan with a tight fitting lid. Add your choice of liquid -- beer, wine or beef broth and vegetables. Potatoes and carrots are classic with pot roast, but other vegetables work too. Cabbage wedges seasoned with caraway seeds give a German flavor to the roast. Tomatoes, peppers and squash with basil and fennel seeds bring Italy to mind.
Rich, hearty stews get the vote for supper on a cold day. Cut the rump roast into cubes for a beef stew. Brown the cubes in a hot pan coated with oil. Select from olive, peanut or safflower. Use red wine as the cooking liquid for the French dish Boeuf Bourguignon. Tomato juice or a combination of half beer and half juice works for a Mexican flavored stew. Throw in a handful of chopped cilantro, a good pinch of cumin and chopped jalapenos to amp up the heat. Simmer for two hours. About 30 minutes before the meat is tender, toss in your choice of vegetables. Serve over rice, potatoes or pasta. Another option is to add dumplings to the stew.
Stuffed to the Rump
Stuff the rump roast with colorful vegetables and bread crumbs for an elegant presentation at dinner. Cut a deep pocket into the roast from the broad end toward the narrow end. Make the pocket as deep and wide as possible without cutting through the roast. Saute your favorite vegetables so they lose some liquid and shrink. Stuff the pocket, but leave enough of a gap toward the front so you can tie the roast closed over the stuffing. Brown and then braise the meat.
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