Recipe to cook rump roast without making stew
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If you find yourself with a hunk of beef and no desire to make stew, have no fear! This recipe for rump roast will show you how to cook this tough cut of meat until it’s tender and juicy, without stewing it. You’ll be able to enjoy your roast with all the classic fixings, like mashed potatoes, green beans, and gravy. So why not give it a try?
When it comes to cooking rump roast, the first step is to brown it. This can be done in a large skillet on the stovetop, or in the oven. If you’re using a skillet, make sure it’s nice and hot before adding the roast. This will help to sear the outside of the meat and lock in the flavor. Once the roast is browned, transfer it to a roasting pan and add some beef broth or water.
Now it’s time to add the vegetables. This can be anything you like, but some classic choices are carrots, potatoes, and onions. Cut them into large chunks so they don’t overcook during the roasting process. Once they’re added to the pan, nestle the roast down into the veggies so they’ll cook up nice and tender.
Now it’s time to roast! The cooking time will vary depending on the size of your roast, but generally speaking, you’ll want to roast it for about two hours at 350 degrees Fahrenheit. Once it’s done, let it rest for a few minutes so the juices can redistribute before carving.
There you have it! A perfect rump roast that’s not too tough and not stewed
