Best 3 Seared Rump Roast Recipes
Indulge in the tantalizing flavors of our seared rump roast, a culinary masterpiece that promises an explosion of taste in every bite. This exceptional dish, hailing from the heart of traditional cooking, combines the finest ingredients with meticulous preparation to create a truly unforgettable dining experience.
Our curated collection of recipes offers a diverse range of options, catering to various tastes and preferences. From the classic seared rump roast with its perfect balance of crispy exterior and tender, juicy interior, to the tantalizing Asian-inspired rump roast with its aromatic blend of spices, and the luscious slow-cooker rump roast that melts in your mouth, each recipe is a testament to the versatility and sheer deliciousness of this remarkable cut of beef.
Whether you're a seasoned home chef seeking to elevate your culinary skills or a novice cook eager to impress your loved ones, our seared rump roast recipes are designed to guide you effortlessly through the cooking process. With step-by-step instructions and helpful tips, you'll be able to create a restaurant-quality meal in the comfort of your own kitchen.
So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving for more. Our seared rump roast recipes await you, promising an unforgettable feast that will satisfy even the most discerning palate.
I.C. RUMP ROAST
Provided by Alton Brown
Categories main-dish
Time 10h30m
Yield about 4 servings
Number Of Ingredients 8
Steps:
- Install an immersion circulator in a water bath and set it to 135 degrees F.
- Trim any fat and sinew from the exterior of the roast, but don't discard it.
- Heat a 12-inch cast-iron skillet over high heat for 5 minutes. Brush or rub the roast with the oil and season the roast on all sides with the salt.
- Thoroughly sear the roast on all sides, about 2 minutes per side. Add the trimmings to the skillet and brown alongside the roast.
- Combine the Worcestershire, Dijon, garlic powder, onion powder and pepper in a one-gallon zip-top freezer bag.
- Transfer the seared roast and trimmings to the freezer bag and squish the sauce around to coat. Remove as much air from the bag as possible and seal tightly. Place the bag in the water bath, making sure the meat is completely submerged (see Cook's Note). Cover the water bath with plastic wrap to prevent evaporation.
- After 10 hours, retrieve the bag from the water bath, discard the fatty bits and remove the roast to a carving board. Strain and reserve the jus. Thinly slice the beef across the grain and serve with the jus.
SEARED RUMP ROAST
This is my favorite way to cook a rump roast and many years ago, our local butcher told me how to fix this. In my opinion, a rump roast is the very best cut for a roast and it has never failed me! I like to sear it first to seal in the juices.
Provided by Irish Rose
Categories Very Low Carbs
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 500 degrees.
- Put rump roast into large roasting pan and sear each side of roast for about 15 minutes until dark brown.
- Add 1/4 cup of water to pan.
- Cover with foil, reduce heat to 325 degrees and cook approximately 1-1/2 to 2 hours (depending on the size of your roast), OR until fork goes easily into meat.
- Remove roast from pan and let it "rest" for about 30 minutes. Meanwhile, make the most wonderful gravy from all of the drippings.
PERFECT RUMP ROAST
For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.
Provided by Gone Fishin
Categories Roast Beef
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- DO NOT USE A GLASS PAN FOR THIS RECIPE.
- Pre-Heat the oven to 500 degrees.
- Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
- Now Salt and Pepper the rest of the roast.
- Put the Roast in the oven and sear for 20 minutes.
- Then add the water, the chopped onion and reduce the temperature to 275 degrees.
- Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.
Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6
Tips:
- Choosing the right cut of meat is essential. Look for a rump roast that is well-marbled with fat for added flavor and tenderness.
- Seasoning the roast properly is key. Use a flavorful blend of herbs and spices to enhance the natural taste of the meat.
- Searing the roast before cooking helps to create a delicious crust and lock in the juices.
- Cooking the roast to the desired doneness is important. Use a meat thermometer to ensure that the roast is cooked to your liking.
- Letting the roast rest before serving allows the juices to redistribute, resulting in a tender and flavorful roast.
Conclusion:
Seared rump roast is a delicious and versatile dish that can be enjoyed for a variety of occasions. Whether you are cooking for a special dinner or a casual weeknight meal, this recipe is sure to please. With its simple ingredients and easy-to-follow instructions, this recipe is a great choice for both experienced and novice cooks alike. So next time you are looking for a flavorful and satisfying meal, give seared rump roast a try.
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