Best way to cook a 5lb rump roast?!
Answers: I have a 5lb rump roast that I would like to cook. I have never cooked anything like this, but would like to learn as my family LOVES meat. I would like to cook it with some vegetables (carrots, potatoes) also. I have a gas oven. I don't think I have a pan big enough for it, so whatever is the best & cheapest to use, I will go buy before cooking. How should I season & do the veggies? Water or beef stock? Baste during cooking or leave tightly sealed? I would like it med rare...how long to cook for? And what temp?
ahrgggg six hours???? dont do that to a rump roast, it deserves better!! ok. a nice big onion rough chopped, some carrots,same deal, some celery same deal. brown you meat on the top of the stove in the roasting panwith a little oil, add your veg, season with salt and cracked black pepper,take it off the stove, cover with half a cup of oil add about two pints of beef stock, cover with foil bang it in the oven gas 5 for about two and a half hours, three tops!!! take it out of the oven, let the meat rest, strain the stock into a sauce pan, mix a spoonfull or so of cornflour/ cornstarch with a little water, thicken the stock, pour it over the meat. and serve. end of. job done!
i would do it in a crockpot no fuss cook about 8 hours on high
If you have a crock pot that is the best thing to cook roasts in. I like to add a couple cans of beef broth and a little more water if I want more liquid in it, since some of the liquid will cook out. When I cook mine I puncture the roast with a knife a few times while it is cooking, this makes the meat more tender. Cooking it for 8 hours makes it nice and well done, so if you want it med rare I wouldn't cook it that long, I add the veggies( cut potatoes, carrots, some chopped onion) however many veggies you want with it, when it has about two to three hours left to cook. If you add these when you start the roast they get too cooked and the potatoes turn to mush. I also like to add a couple cans of cream of mushroom soup. Cook it on high. This makes such a good roast!
You can cook it in the oven in a big dish with sides, if you don't have a lid you can use tinfoil.
Get a big roaster pan, one that you would roast a turkey in. Cut the roast in half and put it in the roaster pan ( if you leave it whole the outside will get done and the inside will be raw), sprinkle with pepper. Slice onions, carrots, celery, mushrooms (if your family likes them, and you can leave the mushrooms whole) and spread around the meat. In a bowl mix together 32 oz of low sodium beef broth, 4 cloves minced garlic, 2 tbsp finely chopped rosemary, 2 tbsp finely chopped thyme, 1/2 c. red wine, 2 tbsp balsamic vinegar. Pour this mixture over the meat and vegetables. Bake in the oven at 325 degrees until desired doneness, this is probably going to take at least 4 hours, basting every 1 1/2 hours. Usually you don't want to serve roast medium rare because it will be very tough, you want to cook it until the meat is very tender and falling apart. I would also buy a meat thermometer (if you don't have one) and make sure it has the guidelines on it for what temperature each kind of meat should be. After 4 hours check the roast and see if it is hot enough in the middle. I think it will probably take more like 6 hours. Cooking it at a lower temperature will result in a tender, delicious roast. When the roast is done, put it on a serving platter and scoop out almost all the vegetables and add those to the platter, leaving a few vegetable pieces and all the juice in the roaster pan put in on a burner on med-hi heat smash up the vegetables with a potato masher and when the mixture is boiling slowly pour in a combination of flour and water, mixed together lump-free, stir as your're pouring in the flour water combo. When the juice is thick enough you have gravy! Serve the gravy with the meat and vegetables. Enjoy!
chefrals - i've fixed rump roasts several times like you suggest and they are always tough. what am i doing wrong?