The finest cuts of beef are generally expensive, but the less expensive ones can be tough and not very flavorful if cooked too quickly. The rump comes from the hind legs of the animal, so by nature it is quite hard, but lean and can be tenderized by letting it cook for a long time and over low heat. Season the meat and choose if you prefer to prepare the roast in the oven, accompanied by onions and carrots, or in a slow cooker combining it with mushrooms. At the time of serving, plate the roast together with the vegetables or mushrooms and its cooking juices.
Ingrediants
Roast Rump in the Oven with Vegetables
- 1.4-1.8 kg of boneless rump
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 60 ml of extra virgin olive oil
- 2 golden onions, peeled and quartered
- 3 cloves of garlic, crushed
- 1 tablespoon of tomato paste
- 250 ml of red wine
- 500 ml of beef broth
- 2 sprigs of fresh thyme
- 2 bay leaves
- 3 carrots
- Fresh chopped parsley, to decorate
Doses for 6-8 people
Roast Rump with Mushrooms Cooked in a Slow Cooker
- 1 large onion, chopped
- 75 g of fresh mushrooms, sliced
- 1.4 kg of boneless rump
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 250 ml of red wine or beef broth
- 1 tablespoon (12 g) of brown sugar
- 1 tablespoon (18 g) of Dijon mustard
- 1 teaspoon (5 ml) of Worcestershire sauce
- 2 tablespoons (18 g) of cornstarch
- 2 tablespoons (30 ml) of cold water
Doses for 6 people
Steps
Method 1 of 2: Prepare Roast Rump Roast with Vegetables
Step 1. Preheat the oven to 175 ° C and season the meat
Place the boneless piece of rump on the cutting board and sprinkle it with half a teaspoon of salt and a quarter of a teaspoon of pepper, trying to distribute them evenly.
Rub the spices into the meat with your hands
Step 2. Brown the roast on the stove for 2-3 minutes on each side
Heat 60 ml of extra virgin olive oil in a large pot, preferably cast iron, over medium-high heat. When the oil is hot, put the seasoned roast in the pot. Let it brown for 2-3 minutes without moving it, then turn it over to another side using the tongs. Brown it for 2-3 minutes on all sides.
- The browning serves to seal the juices inside the meat to make it tastier, plus it gives it a nice golden color. If you want, you can use chopped herbs or some other spice of your choice in addition to salt and pepper.
- When the meat is well browned, it detaches itself from the pan.
Step 3. Add the onions, garlic and tomato paste, then let the roast cook for another 3-5 minutes
Peel two golden onions and cut them into four parts before placing them in the pot with the meat along with three crushed garlic cloves and a tablespoon of tomato paste. Stir and cook the meat, vegetables and sauce until the onions have softened slightly.
You should start to smell the garlic and onions
Step 4. Add the wine, stock, thyme and bay leaves before starting the actual roast cooking
Pour 250 ml of red wine and 500 ml of beef broth into the pot, add two sprigs of fresh thyme, two bay leaves and then wait for the liquid to boil briskly by heating it over medium-high heat.
Step 5. Cover the roast and let it cook in the oven for an hour and a half
Turn off the stove and put the lid on the pot. Put on a pair of oven mitts and transfer it to the preheated oven. The rump roast should cook for about an hour and a half.
As a guideline, keep in mind that in total it takes about 20 minutes of cooking every half kilo of meat
Step 6. Add three chopped carrots and cook the roast for another hour
Peel and cut three carrots into approximately 1.5 cm cubes. Lift the lid off the pot and spread the carrots around the meat, then cover the pot again and let the roast cook for another hour.
If you prefer, you can use a different vegetable instead of carrots, as long as they have a firm texture. For example, you can replace them with potatoes, turnips or parsnips
Step 7. When the roast is ready let it rest for 15-20 minutes
Turn off the oven, take out the pot, and transfer the meat to a plate or cutting board. Cover it with aluminum foil, without sealing it, and let it rest. Put the carrots on a separate plate.
At this point the meat should be tender, you can check this by skewering the roast in the center with a fork or knife
Step 8. Slice and serve the rump
Cut it into slices less than 1.5 cm thick and accompany it with the carrots and the sauce that has formed at the bottom of the pot. If you want, you can add a touch of color and scent to the dish by sprinkling it with fresh chopped parsley.
- If you prefer, you can use the juices in the pot to make a gravy.
- Store any leftovers in an airtight container, refrigerate them and eat them within 3-4 days.
Method 2 of 2: Prepare the Roast Rump with Mushrooms in the Slow Cooker
Step 1. Slice an onion and put it in the pot with the mushrooms
Cut the onion into 3cm-wide cubes and pour them into the slow cooker. Add 75 g of sliced fresh mushrooms.
You can find fresh mushrooms in the supermarket all year round
Step 2. Season the roast and cut it in half lengthwise
Place the rump on the cutting board or work surface and sprinkle it with half a teaspoon of salt and a quarter of a teaspoon of pepper. Then cut it in half, lengthwise, and then arrange the two parts on the bed of mushrooms and onions inside the pot.
Rub the salt and pepper into the meat with your hands
Step 3. Combine the wine with the sugar, mustard and Worcestershire sauce
Pour 250ml of a good red wine or beef broth into a bowl and then add a tablespoon of brown sugar, a tablespoon of Dijon mustard and a teaspoon of Worcestershire sauce.
If you don't have wine or beef broth, you can use vegetable broth
Step 4. Pour the sauce over the meat and let it cook for 6-8 hours
Close the pot, select the lowest temperature and turn it on. Check the roast after six hours of cooking by inserting a fork or knife in the center to see if it is tender enough.
If the meat is still not soft enough, set another 30 minutes to cook and then check again. Continue like this until it's cooked to perfection
Step 5. Let the roast rest for 20 minutes
Transfer it to a serving dish or cutting board, then cover it with aluminum foil and let it rest. The juices will redistribute outwards and the meat will be uniformly soft and tasty.
Step 6. Dissolve the cornstarch in cold water and then pour it into the pot
Measure the cornstarch (or cornstarch) and dissolve it in two tablespoons of cold water, in a bowl, mixing with a whisk. You need to get a fluid mass that will serve to thicken the liquids in the pot.
Step 7. Close the pot and cook the sauce for 30 minutes
Select the highest temperature and turn it back on to cook the starch and thicken the sauce. After half an hour, open the pot, stir and check the consistency and taste by tasting the sauce with a teaspoon. If necessary, add more salt or pepper according to your taste.
Step 8. Serve the roast accompanied by the mushrooms and onions
Cut it into slices less than 1.5 cm thick and place it on a serving dish surrounded by mushrooms and onions. Serve the sauce separately so diners can add it to taste.
