In spite of being a tough beef cut, rump roast can reach melt-in-your-mouth tenderness if cooked properly. And this is a favourite dish for my family. I normally prepared rump roast in the oven at 350 degrees Fahrenheit. Timing is important to cook it properly. So you may ask. How long to cook rump roast in oven at 350 degrees? In this post, I like to share a guide to help you bake a soft, juicy and tasty rump roast.
A 4-pound rump roast needs 2 hours to reach medium-well doneness at 350 degrees in the oven. A roast is medium-well when it reaches 145 degrees F inside. If you are looking for a well-done meat, let the internal temperature rise to 160 degrees F. One or two degrees higher will render the roast overcooked, dry and rubbery. That’s why it is important to keep a close eye on the process and the probe thermometer to make sure your roast cooks just right.
You can also cook rump roast at 325 degrees in the oven for 2.5 hours. This temperature takes a bit more cooking time but in the end you get a tender, moist and flavorful meat that will make your guests and family members ask for more.
If you want a crispy crust with tender meat for your rump roast, the way to do this will be to use a mix of two temperatures. Start by baking at 400 degrees for 30 minutes. This will help a brown crust to form. Then lower the temperature to 250 degrees and bake for about 1 hour and 40 minutes or until the desired internal temperature is reached.The result will be a perfect balance between juiciness, tenderness and crisp. Keep in mind that the cooking time varies depending on the roast size and shape. So you are better off checking the doneness with the probe thermometer instead of relying on recipe directions alone.
The mix of 400 and 250 degrees appeals more to crispy roast lovers. If you are not that much into rump roast with crunchy crust, the 325 degrees option is the best for you. Yet be ready to spend almost 3 hours on prepping and cooking this dish. If you want to speed up the process while keeping the exterior lean and moist, you can bake the roast at 350 degrees F. A tender and uniformly cooked meat is also guaranteed with this option.
Here’s the recipe to cook rump roast in the oven.
As long as your final goal is not a crispy and brown roast, wrap your piece of meat in tin foil. This will speed up the baking time. But this will also make the meat steam which means it will come out moist. Since the tin foil will reduce the cooking time, you are good to use an instant-read thermometer to assess the doneness.
You can also use a short broiling session amidst the 350 degrees baking session to reduce a bit the cooking time and get a crispier exterior.
Aside from classic meat side dishes, there are some fancy recipes you can include to complement rump roast. If you prefer something light and healthy, we recommend you to try roasted broccoli with pickled onion rings and fetta crumbs, maple-glazed carrots, and cheesy spinach. For hearty and rich meals, no-fail options are one-pot spicy rice, roasted sweet potatoes with smoked paprika, parmesan snap pea pasta, and balsamic mushrooms. All these dishes are easy to prepare and go a long way in making the rump roast more appetizing and filling.
The internal temperature for the rump roast will reach 160 degrees Fahrenheit when fully done. This temperature should be probed at the thickest part of the meat since that part will take longer to cook. If you like medium-well done, then the rump roast internal temp only needs to reach 145 degrees Fahrenheit.
For a tender rump roast , go for slow cooking at 350 degrees or lower. This will allow time for the muscles in the roast to completely break down and thus result in a roast that melts in your mouth.
Rump roast comes from the cow’s round hindquarters. As such, it is also known as round tip roast and bottom round roast. This is a well exercised part of the cow and hence the meat is very tough with lots of collagen in it. This piece of meat will require slow cooking methods to achieve a tender meat.
I typically prepare half a pound (8 ounces) of rump roast per person. My family typically find this portion pretty filling even without side dishes.
Yes. Rump roast and bottom round roast are the same thing. This meat is from the cow’s hindquarters.
Chuck roast is a cut from the cow’s shoulder meat. Rump roast, on the other hand, comes from the cow’s hindquarters.