A rump roast is a cut of beef taken from the round, or the back section of a cow. Cuts that come from this area are high in muscle mass and relatively low in fat, so they can be tough if cooked at the wrong temperature. Rump roast is ideally braised or cooked with moisture at a low temperature for a long period of time. Cooking in this manner allows the finished roast to be flavorful and tender.
Braising or slow cooking a rump roast lets the flavor develop and the meat become tender. Cook rump roast at 300°F (about 150°C) for three to four hours, depending on the size of the roast. Browning the roast first on the stove top is an optional step, but will help seal in flavor and add to the appearance of the finished rump roast.
A rump roast needs to be cooked in liquid for best results. Water, beef stock or broth, or canned, condensed soups all make goof braising liquids. Once the roast is added to the cooking pan, it can be topped with the liquid and covered. The liquid should come about halfway up the sides of the roast for best results. Covering the roast prior to putting it in the oven will help seal in moisture and flavor.
Checking the rump roast about one and a half to two hours into the cooking session is a good idea. Such inspections allow the cook the opportunity to add extra liquid as needed and see how the roast is progressing. This is also an ideal time to add vegetables like potatoes, carrots, or onions to cook alongside the roast. When the cooking time has reached the three-hour mark, the roast should be checked with a meat thermometer to see if it is done. The meat should be cooked to at least 150°F (about 65°C) and then removed from the oven.
Once out of the oven, a rump roast should be allowed to sit with the cover on for a half hour; the internal temperature will continue to rise, and the meat will absorb more of the cooking liquid. The finished roast can be sliced with a knife or shredded with forks for sandwiches or other recipes. Leftover roast can be refrigerated and served cold or hot in sandwiches, or preserved by freezing for a later meal.