Recipe for cooking rump roast in oven,new ideas for dinner with ground beef,healthy lunch recipes make ahead - Step 2

Add 1 to 2 tablespoons of oil heated in a skillet on the stovetop and add the floured pieces of roast. The meat should be tender when done and should have an internal temperature of at least 145°F.
Reviewed By KiyLynn"It is great to come home to a supper that can be served with minimal effort. Reviewed By Tony77"This slow cooker roast beef was delicious, and it was so simple to make, which is important to me since I'm not much of a cook.
Reviewed By bam"I always have trouble with roasts coming out too dry but this roast, cooked in a crock pot, was so moist and it just fell off the bones. These days most people by their meat already packed in plastic at the supermarket, and if you want to talk to a butcher, you have to work to find one in your area. This slow roasting method at low heat is good for tougher cuts of beef; the lower heat prevents gristle from getting too tough. 1 Salt the roast and let sit at room temp: The beef should be brought to close to room temperature before you start to roast it so that it cooks more evenly.
5 Place roast on rack, fat side up, with pan to catch drippings below: Place the roast directly on the middle oven rack, fatty side up, with a roasting pan to catch the drippings on the rack beneath it. Placing the roast directly on the rack like this with a pan on the rack below creates a convection type environment in the oven, allowing the hot air to more easily circulate around the roast, so you don't have to turn the roast as it cooks. The shape of the roast will affect the cooking time. If your roast is long and narrow, rather than a more round shape, it may take less time to cook, so keep an eye on it.


7 Remove roast when internal temp reaches 135°F to 140°F: When juices start to drip from the roast, and it is browned on the outside, check the roast's internal temperature with a meat thermometer. 8 Tent with foil and let rest before cutting: Place the roast on a cutting board and tent it with aluminum foil to keep it warm. To make the gravy: Remove the dripping pan from the oven and place on the stove top at medium heat. Add some water, red wine, or beef stock to the drippings to deglaze (loosen the drippings from the pan).
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If the roast is not very thick, place the meat on a rack to lift it up so at least the top part is out of the liquid.
Be sure that the meat is not completely covered with liquid so that it can be exposed to the steam during the cooking process.
If it will not be possible to turn it down after an hour, begin the cooking process on low and cook for 8 to 10 hours. If it is too thick, add a little water, turn slow cooker on high, and cook until well heated.


The butcher had these huge graphics of beef, pork, lamb on the wall behind the meat counter showing what part of the animal the various cuts came from. Roast beef made this way is easy, relatively inexpensive (compared to other cuts of beef), and you get great leftovers for roast beef sandwiches. Note that if you are pulling the roast out early, for rare or a medium rare level of doneness, you may not have a lot of drippings. Pour grease from the skillet and scrape up any bits off the bottom and add them to the slow cooker. It was easy to see that a chuck roast came from the shoulder, and that a rump roast came from, well, the rump. Mix well and then add a little at a time to the gravy while cooking on high in the slow cooker.
Because I love au jus so much, the second time I added some beef broth to it, making it runnier.
If not, you may want to leave the roast in a little longer at even lower heat, 175°F, to ease some more drippings out of it.
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