Orgasmic Chef

for food better than sex

  • Home
  • Recipes
    • Appetizers
    • Beef
    • Bread
    • Breakfast
    • Candy
    • Casseroles
    • Cheese
    • Chicken
    • Cookies
    • Desserts
    • Drinks
    • Ethnic
    • fish/seafood
    • holidays
    • Ice Cream
    • lamb
    • Main Courses
    • Pasta
    • Pork
    • Preserves
    • Salads
    • Sandwiches
    • Snacks
    • Soup
    • Thermomix
    • Vegetables
  • Bucket List
  • Post Gallery
  • Great Blogs
  • EasyIndex
  • About Me
  • Contact

Rare rump roast

March 17, 2011 by Maureen 31 Comments

Ever have a hankering for leftovers?  I don’t normally but I love roast beef sandwiches with a few gherkins or cornichons, a bit of mayo and a bit of mustard.  I’m drooling already. The only way for me to get roast beef sandwiches is to first roast the beef.

rare rump roast

I love roast beef that’s pink from edge to edge.  I’ve never been able to achieve that by traditional roasting methods.  I get very pink in the middle but the edges are more medium to well done.

I started asking restaurant chefs how they did it and they all said they slow cooked their roasts for two reasons.  One was because it gave the edge to edge look they wanted and the other was they retained more meat per pound after roasting.

I know the photo is pretty crap and I apologize for that.  The mister was REALLY hungry and decided he could help by cutting the meat with a bread knife.  When they want to help, you just have to let them because it might not happen again otherwise.  So it looks a bit “sawed” rather than sliced.  There’s always next time for a better photo.  He’s cute though and that covers a lot of faults.

5.0 from 12 reviews
Rare Rump Roast
 
Print
Prep time
8 hours
Cook time
4 hours
Total time
12 hours
 
I love rare roast beef and I love it sliced thinly in sandwiches on nice crusty rolls the day after.
Author: Maureen
Recipe type: Main
Serves: 6
Ingredients
  • 3 lb. rump roast
  • 1 lg clove garlic sliced thinly
  • 8 springs thyme
  • ¼ cup balsamic vinegar
Instructions
  1. Tie roast to make the size uniform so it cooks evenly.
  2. Place roast in a sealable plastic bag and place the garlic slices and thyme on top of it and pour the balsamic vinegar over the top.
  3. Marinate overnight.
  4. Place in oven at 160F and leave it there for 4 hours for rare roast beef. 4½ hours for medium rare. If you like your beef well done, don't use this method.
  5. After removing the roast from the oven, sear it on all sides in a very hot pan with a small amount of vegetable oil then set aside for 15 minutes.
  6. The roast will be pink from edge to edge.
Wordpress Recipe Plugin by EasyRecipe
1.0

 

Filed Under: Beef, Main Courses

« Lamb Tagine
The comforting aroma of freshly baked bread »

Comments

  1. Buffy says

    March 17, 2011 at 5:09 am

    Seriously, did you really cook this yourself?

    Reply
  2. Vange says

    March 17, 2011 at 5:38 am

    That roast looks perfect. Wow.

    Reply
  3. FrankToll says

    March 17, 2011 at 12:25 am

    You’re a preachin to the choir on this one. Anyone who eats beef more than medium rare ain’t doin it right. Could you bring some of this over to my place on your way home?

    Reply
    • Debrah says

      March 15, 2022 at 5:10 pm

      AMEN! SHE IS FUNNY AND Maureen HAS GOT IT RIGHT. I AM A CHEF AND A COMRADE TOLD ME ONCE A VERY LONG TIME AGO “you should only kill a cow (beef) ONCE!” NEVER COOK IT BEYOND MEDIUM.

      Reply
  4. chefan says

    March 30, 2011 at 12:41 pm

    Looks great!

    Reply
  5. Jennifer says

    October 26, 2012 at 5:30 am

    I am making this right now. Did you cook it in a roast pan? Did you use the rack? Did you pour any of the marinade on it while it was cooking?

    Reply
    • Maureen says

      October 26, 2012 at 1:34 pm

      oh no.. I’m off to Canberra for humanbrochure.com.au and I just saw this. No marinade in the oven. I dry it off and place it in the oven and then QUICKLY sear all sides. I know you’ll love it.

      Reply
      • Brad says

        August 31, 2020 at 4:17 am

        160 degrees Fahrenheit ??!! That’s nuts. I barbecue at 200 degrees for 6-8 hours when doing ribs. 160 degrees is a “keep warm” temperature.
        Surely, you meant 160 degrees Celsius…which is 325 degrees Fahrenheit. And THAT temp is what 99% of Rump Roast recipes recommend.

        Reply
        • Debrah says

          March 15, 2022 at 5:15 pm

          BUT HER RECIPE IS FOR R A R E R U M P ROAST AND THERE ARE NO BONES IN A RUMP ROAST!!

          Reply
  6. Ken says

    January 12, 2013 at 10:34 am

    Just got a “Need to Feed on Roast Beast” and your recipe really sounds perfect for tomorrow’s football game. LQQking forward to some good eats…Thanks for the Recipe!

    Reply
    • Maureen says

      January 12, 2013 at 2:21 pm

      LOL I get those cravings often. I love this method because it’s dark pink from edge to edge and not much shrinkage at all.

      Reply
    • Shannon says

      December 22, 2018 at 4:59 am

      Excellent recipe, made this for a party for rare sandwiches… delicious

      Reply
  7. Wesley says

    May 12, 2013 at 9:33 am

    Looks great. This will by Mothers’ Dinner.. can’t wait for left overs.. thanks for sharing..

    Reply
    • Maureen says

      May 12, 2013 at 9:37 am

      Thanks, Wesley! This is a GORGEOUS roast beef

      Reply
  8. Elizabeth says

    September 27, 2013 at 9:29 pm

    Hi Maureen right now as i am typing to you it will go in the oven, i will let you know how it turnes out Elizabeth

    Reply
  9. Cheryl says

    July 25, 2017 at 8:46 am

    I want medium rare. 51/2 hours instead of 4 and 145 degrees? Cooking now. Almost done thank you

    Reply
  10. Anne says

    September 10, 2017 at 4:08 am

    my roast is only one pound, reduce the time by….?

    Reply
    • Maureen says

      November 9, 2017 at 12:41 pm

      A 1-pound roast is difficult for me depending upon the thickness. I’d use a thermometer.

      Reply
  11. mary tompkins says

    January 15, 2018 at 2:43 am

    Maureen, my oven only goes as low as 170, how should I adjust for that. This is my very first roast beef.

    Reply
    • Maureen says

      March 17, 2018 at 5:09 pm

      I’d just go as low as my oven allowed and use a meat thermometer to take it out when the doneness you like is reached.

      Reply
  12. Kimberly Schmittou says

    January 2, 2019 at 9:32 am

    Used this recipe to cook a rump roast. I’ll try to send a picture. It was perfect for New Years supper and so easy!

    Reply
  13. nancy says

    March 3, 2019 at 9:56 am

    Is it ok to pan sear the outside of the roast before the oven? I’ve never tried it after it comes out of the oven. What would the difference be? Thank you

    Reply
    • Maureen says

      July 22, 2020 at 1:46 pm

      You can. I have always done it just before serving.

      Reply
  14. Nancy says

    March 3, 2019 at 9:58 am

    Also, is it OK to put potatoes and carrots and onions in the same pan or will it somehow alter how the beef cooks?

    Reply
    • Maureen says

      July 22, 2020 at 1:45 pm

      yes, the veggies will work just fine

      Reply
  15. Beverly Rios says

    August 2, 2020 at 2:17 am

    Well here goes! Pre-seared on stove top (before I found this recipe) and didn’t marinate (Not enough time) and oven only goes down to 170…I’ll will report back?

    Reply
  16. Terrie says

    October 13, 2020 at 8:20 am

    Does the roast need to be covered while baking?

    Reply
    • Maureen says

      October 29, 2020 at 10:58 pm

      No, not at all

      Reply
  17. Aurora says

    March 5, 2021 at 9:46 am

    Perfect Roast! Thankyou

    Reply
  18. Carl says

    December 29, 2022 at 8:12 am

    Well My oven’s low is 170 so I am trying 4 hrs for medium rare

    Reply
  19. Maria P says

    January 8, 2023 at 1:58 am

    This was crazy good! I was skeptical about the temperature of 160F, but I cooked a 2lb rump roast for 4 hours and it was perfect. Thanks so much for this recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Subscribe by email
Got It!
Please check your email to confirm.
Email:

Oops! That doesn't look like a valid email
First Name:

Please tell us your first name
Go!
Please wait
 Twitter Google Plus Facebook Pinterest Email  RSS Instagram

Previous Posts

 More ...

I’m on…

The Noblys 121 ultimate food blogs for 2018

Good Food Links

Blogs I love

Most Popular Posts

  • Flakey, buttery, biscuits Best Fluffy, Flakey, Buttery Biscuits Ever 452 comments
  • Best Banana Muffins The BEST Banana Muffins EVER 221 comments
  • how to make licorice ice cream Licorice Ice Cream 163 comments
  • Homemade Bread and Butter Pickles Best Homemade Bread and Butter Pickles 152 comments
  • Eggless Sugar Cookies Eggless Sugar Cookies 143 comments

Our Other Projects

EasyIndex Plugin
EasyRecipe Plugin
Fooderific.com
Australia's Best Food Blogs
America's Best Food Blogs

Archives

Privacy

Orgasmic Chef Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress